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Instead of a crumble topping, these raspberry-rhubarb cobblers are topped with a sweet, flaky biscuit.
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These teriyaki chicken quesadillas with 2 kinds of cheese, habanero chile, and wasabi are an intense fusion of Japanese and Mexican flavors.
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Sunny Anderson makes these espresso coffee cakes in mini-loaf pans and tops them with a peanut butter frosting.
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Delicious! This recipe originated in Cornwall, England.
Ingredients: yeast, milk, sugar, flour, salt, butter
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This melt-in-your-mouth shortbread is made with butter, flour, sugar, and pure almond extract.
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Almonds, cinnamon, and orange liqueur help this recipe deliver biscotti that go great with a cup of your favorite tea or coffee.
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Soft cookie dough loses its shape when moved; to retain crisp cut edges, refrigerate dough until firm before baking. Note: This recipe is adapted from "The Martha Stewart Living Christmas Cookbook" (Oxmoor House, 2003.)  
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It's a wonderful combination of creamed corn, broccoli and cheese all baked together for a delicious side dish.
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This is a giant bagel in the shape of a loaf of bread -how clever! The bread machine makes combining the flour, yeast, milk and egg a snap.
Ingredients: milk, water, egg, bread flour, sugar, salt, yeast
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Chef John's Italian chicken-broth-based soup with shreds of whisked-in cheese and egg mixture is ready to serve in less than half an hour. Best served with crusty Italian bread.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This better-for-you burrito, made with Morningstar Farms® Spicy Black Bean Veggie Burgers, has a very satisfying spice.