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This almond-flavored cake recipe features an apricot filling and cream cheese frosting, both of which are spiked with amaretto.
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I don't really care for stuffed green peppers, but I have found that I really like them with yellow, orange, or red peppers. The salsa gives these an added kick.
cooking.nytimes.com
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
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Spicy pumpkin soup! with Southwestern flavors of chipotle, cumin, oregano, and served with pepitas, crema fresca, and cilantro.
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Get The Kids' Corn Bread Recipe from Food Network
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Versatile enough to serve on nachos, in sliders, or atop mashers.
cooking.nytimes.com
I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets This will now be a regular dish I make with beets in my house This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble
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An untraditional marriage: German sausage meets Italian green.
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This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
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Get Roasted Tomato Soup Recipe from Food Network