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These may be frosted with an icing made from 2 cups powdered sugar, a slightly beaten egg white and 2 tablespoons maraschino cherry juice or water. You can use candied cherries in these cookies instead of the maraschinos, if you prefer.
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A delicious and refreshing dessert. Can also be made with mandarin oranges.
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A savory matzo farfel casserole is packed with onions and mushrooms and seasoned with rosemary and garlic for a traditional Passover favorite with a new twist. You'll want to make it all year to serve alongside any meat dish.
cooking.nytimes.com
Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it It's perfect for a snack or a quick, simple meal The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
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Get Apricot Clafouti Recipe from Food Network
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A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-vie.
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This Doughnut Cake with Matcha Glaze is tender, buttery, and fragrant with vanilla and mace, with a lovely green tea glaze on top.
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Chopped deli ham and strips of cheese create layers of flavor in this baked egg casserole.
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These cauliflower fritters are easy to prepare and a different way to eat cauliflower. They are a great appetizer to serve your family and friends.
cooking.nytimes.com
This modern classic is reverse-engineered from a cult cookie at City Bakery in Manhattan They are saltier, richer and tangier than the usual crisscross rounds, thanks to updated ingredients like sea salt, cultured butter and brown sugar And like any good “sandy” cookie, they have a soft, crumbly texture that melts away on first bite.
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Get Pate a Choux Centerpiece Recipe from Food Network
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This banana bread recipe uses chickpea flour and plain, fat-free yogurt, as well as mashed sweet potato for a new spin on a classic quick bread.