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A crushed pretzel crust is topped with layers of fluffy cream cheese and strawberry-laced strawberry gelatin in this chilled dessert classic.
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This is one of those soups you can't get enough of. Potatoes are roasted and pureed with chicken broth, onions, garlic and milk for a hearty, creamy soup.
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Alain Coumont makes these ethereal, citrusy custards with wild blackberries gathered from his property. Try them with blueberries, raspberries, or pitted cherries, too.
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This quick and easy pumpkin spice protein drink will fill you up and is perfect for when you're on-the-go.
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Get Baked Macaroni and Cheese Recipe from Food Network
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Still quite convenient, this version incorporates onion flavoring with rice, mushrooms and your choice of chicken pieces.
cooking.nytimes.com
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast The French call it the “harvest omelet.”
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A special grilled cheese breakfast sandwich, made with cinnamon buns, Cheddar and Brie cheeses, apples, and sliced ham, is dipped in egg and pan-fried until golden brown.
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This recipe is by Melissa Clark and takes 1 hour plus cooling. Tell us what you think of it at The New York Times - Dining - Food.
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This easy spinach-crusted quiche is made with baking mix, ham, and two kinds of cheese.
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This pasta salad is made with three kinds of seafood: crab, shrimp, and tuna.
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Spinach and mozzarella cheese are baked together to make irresistible savory appetizer treats.