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This is an elegant cookie that uses a thread spool to press a flower design on the top. Always get rave reviews! Just peel the paper off of one end of a spool of thread.
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Coffee cake with a hint of almond and layers of cranberry sauce is the perfect way to start Christmas or Easter morning.
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Light, mildly spiced and crowned with butter and cinnamon sugar, this quick bread is bound to be a big hit.
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This recipe for zucchini cookies is a great way to use the abundant squash during peak season. The chocolate chips are just a tasty bonus.
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Sweet Vidalia onions sauteed in butter accent this veloute soup made with chicken broth, heavy cream and egg yolks seasoned with paprika and hot pepper sauce. Serve with chopped parsley.
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This recipe for a vegan version of corn chowder is given a little heat with the inclusion of red chile peppers.
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Garlic, basil, onion, mushrooms, sweet peppers, and tomatoes are sauteed before mixing with butter and balsamic vinegar to make a sauce.
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Sargento's Reduced Fat Swiss cheese and Shredded Parmesan combo make this baked classic ooze with cheesy goodness.
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Personalize these pies, made with Morningstar Farms® Meal Starters Chik'n Strips, by adding your favorite veggies.
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With a dark chocolate crust and peppermint candies, this holiday-themed cheesecake recipe is easy to make and deliciously festive.
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Puff pastry shells are filled with a sophisticated blend of cream cheese, Gouda cheese and shrimp sauteed with onion and garlic. Baked and garnished with whole shrimp and chopped chives, these are appetizers worthy of your most elegant gatherings.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.