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Two kinds of grated cheese are incorporated into this variation on a classic green been casserole.
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Fresh blueberries are gently folded into a lemony batter and poured into a baked pie shell. A lovely meringue is then spooned over the top, and the pie is slipped into a hot oven until golden. This recipe yields two pies.
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This is such a great, simple red meat-lover's dish. The sauce is flavorful and easy to make. This dish looks like a lot of work, but is so simple. Great for impressing people.
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No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a creamy chicken and vegetable mixture.
cooking.nytimes.com
This is a creamy, corny skillet preparation from New England, which has delighted roomfuls of people every time I've served it So-called because of the veins created by the cream in its vortex, which separates the crumb during baking, this substantial one-skillet meal will get your kids to school happier than they've ever been, and you happy only if they've left some behind As my recipe tester, Alice Thompson, responded: ''Spider cake rules
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Red potatoes are coated in seasoned Parmesan cheese and roasted into crispy Parmesan potatoes great as a side dish for brunch or dinner.
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Ground beef gets a boost of flavor from onion soup mix in this quick and easy slow cooker Salisbury steak recipe.
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This is a great replacement for the standard gingerbread recipe. The cookies turn out soft, and the flavor is not sharp or hot. It has been a family tradition with my family throughout every holiday season.
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Caramel and apples make for delicious bars. Pecans in place of the walnuts would work equally as well.
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A yummy filling of sour cream, vanilla pudding, and a bit of almond extract is poured into an unbaked pie crust, topped with slices of peaches, and finished with a sweet peach syrup glaze.
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Fresh rhubarb, sour cream, and a hint of nutmeg star in this easy coffee cake.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.