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This beautifully shaped cookie is full of flavor with almonds, raisins, cinnamon and of course lots of figs.
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This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
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Get Breakfast Quesadillas Recipe from Food Network
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Nachos baked with bubbling Cheddar cheese and fresh tomato salsa make a bright and colorful snack for a party or watching the game.
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This is a great way to serve grilled skirt or flank steak. The spicy two day marinade is worth the wait.
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Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
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Now you don’t have to go all the way to Kansas City for great barbecue.
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Sweet and savory thanks to a variety of condiments, this Southern-style egg salad is great for sandwiches.
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This is a stroganoff recipe using ground beef. Stirring cream cheese and sour cream through the dish just before serving will give a delightfully creamy texture to the final product.
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Mushroom and onion soups make an easy, pleasing sauce for chicken and rice casserole.
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This healthy cracked-wheat salad contains diced, just-tender roasted carrot, red onion and bell pepper, and little pieces of cucumber.
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Get Mexican Smoked Chile Marinade Recipe from Food Network