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cooking.nytimes.com
Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Crack Pie served by Christina Tosi of the Momofuku restaurant empire.
www.allrecipes.com
A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.
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Peaches spiced with cinnamon are poured on top of a homemade biscuit dough and baked until bubbly in this classic cobbler.
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This is a quick and easy recipe, but very impressive because of the unique flavor. One of my family's favorites.
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The flavors in this soup create a warm and soothing meal. A generous plate of sliced avocados is a typical accompaniment. Use an aged European Muenster for the best results.
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This loaded breakfast skillet with potatoes, bacon, onions, eggs, and Cheddar cheese makes a hearty and delicious breakfast or brunch dish.
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I've had this recipe for years and have made thousands. If I take it to any function I have to take several copies of the recipe.
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Potatoes, peas and carrots are cooked with Indian spices for an easy yet exotic side dish.
cooking.nytimes.com
An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.
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This soy sauce-based beef stew is a traditional Korean dish that's perfect for serving on cold days.
www.chowhound.com
This rich,moist chocolate cake is easy to pack in lunches or take on a picnic,it freezes well so you could always have one on hand.This cake is great served with...
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Broccoli, cauliflower, spinach, potatoes, and cheese make this soup delicious. You eat one bowl and it'll fill you up!