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Flaked coconut is folded into a homemade custard in this classic pie.
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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Bring some excitement back to breakfast by dressing up your scrambled eggs with rich Asiago cheese, onions, crispy peppers and the robust flavor of Margherita® Genoa or hard salami.
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Chocolate almond candy bars are melted with marshmallows, cooled, and folded into whipped cream. This lovely concoction is then spooned into a graham cracker crust and chilled before serving.
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Chocolate almond candy bars are melted with marshmallows, cooled, and folded into whipped cream. This lovely concoction is then spooned into a graham cracker crust and chilled before serving.
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This omelette, that I adapted from a little book in my sister's recipe collection aptly called "Fast Food" is so delicious that I set myself a goal of taking...
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Brown sugar custard layered with bananas and peanuts -- homemade goodness.
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Locro is a hearty and creamy potato-cheese soup that is popular in Ecuador and Peru. This recipe uses Muenster cheese.
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A scrumptious concoction of candied walnuts, incorporating cream sherry, orange zest, and brown sugar. These freeze well.
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Walnut candy, made with walnut halves coated with a homemade caramel candy sauce.
Ingredients: sour cream, salt, milk, sugar, walnut, vanilla
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Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.