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Roasted mushrooms, potato, and sunchoke (Jerusalem artichoke) are mixed with mushoom stock in this vegan bisque.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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These totally decadent cupcakes from Elizabeth Chambers, owner of BIRD Bakery, are the best way to combine chocolate and peanut butter.
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Pistachio Chocolate Chip Cookies with a White Chocolate Chip snow capped topping.
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Get Chocolate Croissant Bread Pudding Recipe from Food Network
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This is a great take anywhere snack. Good for camping and long car trips.
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This recipe has mahi mahi in a flaky crust for a pot pie with fish and vegetables!
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Just when you thought burgers couldn't get any better, we present you with this mind-blowing salmon version.
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Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.
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Food Network Magazine creates a how-to for homemade gnocchi.
Ingredients: potatoes, potato, pizza
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Tomatoes, mozzarella cheese, basil, and bagel chips are mixed together with olive oil in this quick and easy bruschetta salad.
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These yummy muffins are packed with whole wheat flour, flax, wheat germ, and lots of chocolate!