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Grilled cheese with a layer of pico de gallo makes for a tasty Mexican-inspired lunch. Serve with tomato soup.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A quick and easy cake--we eat it for breakfast at our house.
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This is a very delicious cream of spinach soup that can be served with a few croutons on top.
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My grandmother, Gladys Payne Gittens, came here from Barbados about 1906. She read this to me over the phone when I was in law school in 1978. Thanks to my friend Elayne, the Soulful Yenta, to whom I gave a copy, I was able to find this on Mother's Day. It's a great simple pound cake, good with tea.
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This dessert tastes every bit as bright as it looks. Egg yolks, sugar, and mouth-puckering lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest and fresh sage.
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Sliced red potatoes are arranged with fresh herbs and spices in a foil pouch and baked in an oven or on a grill. This versatile method can also be used to cook other vegetables, such as zucchini, winter squash or tomatoes.
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This recipe has been handed down from my great-great grandmother at least. We're not sure how far it goes back, but does go back to the early 1900's at least.
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This tart fudge requires a little bit of oven work, but the delicate, buttery graham cracker crust makes it totally worthwhile.
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This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.
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Oats, flour, and sugar are the stars in these sweet and easy lace cookies passed down from my grandmother that make a perfect, delicate dessert for parties.
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This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!