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This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping is a terrific side dish.
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Pumpkin puree is the key ingredient in this moist bundt cake topped with a luscious rum-cream cheese glaze. It will give any pumpkin pie a run for its money!
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This hauntingly fragrant curry dish needs no more accompaniment than a steaming bowl of jasmine rice.
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Tucked inside nests of milk-chocolate shavings are truffle eggs tinted robin's egg blue and dusted with metallic luster. The accompanying marbled eggs are created by dipping more truffles into melted white chocolate swirled with blue food coloring.
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It takes less than an hour to whip up 3 dozen mini muffins made with cornmeal and flavored with jalapeno peppers and Cheddar cheese. They make a bite-sized sweet and savory treat and a fun addition to bring to a potluck.
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Chicken and rice are at the heart of this hearty comfort-food casserole using fat-free cream of chicken soup and light sour cream to help control the calories.
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Apples and raspberries are baked under a buttery crumb topping creating a delightful cobbler perfect for summertime evenings.
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Get Loaded Omelets Recipe from Food Network
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Get Chocolate Chip-Cherry Cast-Iron Cookies Recipe from Food Network
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This flavorful crustless quiche is loaded with so many veggies and Cheddar cheese you won't even miss the crust.
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Bright yellow banh xeo stuffed with shrimp and crispy bean sprouts are rolled up in lettuce leaves in this Vietnamese street snack recipe.