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Get Stuffed Eggplant with Veal and Spinach Recipe from Food Network
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Get Pumpkin Mousse Parfaits Recipe from Food Network
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This small, rich, impressive cake is a bit of a magic trick It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers The key is to make a thick, flexible sponge and turn it into a single jelly roll using three smaller, connecting pieces, joining them up as you go, then sitting it upright (check out this video for step-by-step instructions)
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Adding canned asparagus to a tuna noodle casserole puts more vegetables into your quick dinner option.
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Get Corn and Squash Pudding Recipe from Food Network
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Get Chocolate Sandwich Cookies with Vanilla-Cream Filling Recipe from Food Network
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A sweet, citrusy cake made with kosher-for-Passover ingredients.
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A basic version using a whole chicken.
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Lucas Schoorman, a Chelsea art dealer and hobbyist baker, introduced this elegant lemon tart to the Times in 2004 It's a showstopper dessert featuring two distinct, delicious layers: one of frangipani, an almond-rich custard, and another of shimmering lemon confit scattered with slices of lemon It is mellow and barely sweet, rich and deep, with none of the attack of so many lemon desserts
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Get PB and J French Toast with Strawberry Compote Recipe from Food Network
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Get Stuffed Shells Bolognese Recipe from Food Network