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Whoever invented crescent rolls, should get a medal. In this recipe they make a dandy crust, filled to the brim with a fabulous cheese, mushroom, half and half egg mixture. And a package of herb and lemon soup mix.
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Meg Ray, the owner of San Francisco's Parisian-inspired pastry shop Miette, shares the secrets to her delightful confections in her first cookbook, which is named after the shop.
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A sweet and creamy tuna salad with crabmeat, chopped egg, pickle relish and onion. Seasoned with dill weed and yellow mustard. Great on crackers or to use as a sandwich filling.
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Enjoy these poppy seed muffins while they're still warm out of the oven for a tasty treat with your morning coffee, tea, or glass of milk.
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Shrimp, quinoa, feta cheese, and a rainbow of vegetables are combined to make this easy quinoa salad a fresh and healthy meal.
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Get Butternut Squash Coleslaw with Honey Goat Cheese Dressing Recipe from Food Network
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I grew up in a Jewish neighborhood where a traditional snack was Mandelbrot. I so enjoyed visiting my friends as these homey cookies came fresh out of the oven with the most fantastic aroma. Luckily for me, one of the mothers shared this recipe and I've cherished and enjoyed it ever since.
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Chef John's quick and easy recipe for fava and butter bean salad with mint is a refreshing crowd-pleaser.
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A little bite of heaven! Try topping with strawberry or blueberry pie filling.
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Red snapper coated with a homemade blackened seasoning is pan fried in this quick and easy recipe adaptable to other types of white fish.
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Preserved lemon and a red chile pepper give these homemade kidney beans a tangy and savory flavor with a little heat at the end.
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Dan Barber's brilliant recipe makes braised carrots the star and lamb the accompaniment.