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Coconut oil replaces half of the butter in in this unique shortbread recipe to yield moist, delicious sugar cookies with just a hint of coconut.
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These traditional Greek shortbread cookies are flavored with anise.
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
cooking.nytimes.com
This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get "Old Bay" Hollandaise Recipe from Food Network
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Easy drop biscuits made with simple ingredients bake up golden brown in just a few minutes.
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Carrot cake cheesecake, a cake with 1 layer carrot cake and 1 layer cheesecake, is topped with almond frosting for a festive and decadent dessert.
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Mix up your own European-style salad mix with greens from your garden or the farmer's market. Be sure to include colorful lettuces and greens with lots of different textures.
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During the weekends when things are a little slower in my home, I have been making meals with several veggie side dishes. This Cabbage Orange Salad is one of...
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Fresh kale is tossed in a pineapple dressing creating a sweet and savory salad the whole family will love. Top with sunflower seeds and fruit.
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Fresh mint, parsley, green onions, and cucumber are tossed with bulgur to make this great summer salad seasoned with ginger and coriander. The jumbo shrimp make it a meal!
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Chorizo sausage and green chilies give this grilled meatloaf an added kick.