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cooking.nytimes.com
Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the years with his longtime kitchen collaborator Pierre Franey, once called it "the most elegant and delicious soup ever created." It is also one of the easiest to make Use wine to steam open some mussels beneath a blanket of aromatics and use the resulting stock as a base for cream Add the mussels and perhaps a grind of pepper
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Get Fresh Peach Cake Recipe from Food Network
cooking.nytimes.com
The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.
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Get Upside-Down Apple French Toast with Cranberries and Pecans Recipe from Food Network
cooking.nytimes.com
Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend And if it stales, toast it; the heat will intensify the lemon and spice deliciously
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Get Taco Dip Recipe from Food Network
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Spice up your traditional fried wonton with chipotle hot sauce, jalapenos, bacon, and more cheese to make this addictive party appetizer.
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Get Ultimate Pumpkin Pie Recipe from Food Network
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Get Low Carb Southern Fried Chicken Recipe from Food Network
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Get Go-To Chocolate Cupcakes Recipe from Food Network
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Get Herbed Goat Cheese Sandwiches Recipe from Food Network
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Apple crisp and cheesecake are baked together in a graham cracker crust creating the perfect combination of 2 favorite desserts in one.