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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Cubed steak is dredged in a mix of Parmesan cheese and bread crumbs, then browned in a skillet, and simmered with spaghetti sauce. Serve over pasta with additional cheese.
www.delish.com
These no-guilt mozz sticks are even better than the real deal.
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A fruity bread stuffing flavored with apple cider, walnuts, and raisins.
cooking.nytimes.com
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
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Get Garlicky Ham and Swiss Recipe from Food Network
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Oven-fried eggplant is a baked version of family-friendly dish with a breading of eggs, Parmesan cheese, and bread crumbs seasoned your way.
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Get a spectacular loaf of sourdough bread with a minimal amount of work. Plan ahead, because you'll need 10 days to make the starter - or 2 days of active feeding if you already have a sourdough starter in the fridge.
Ingredients: salt
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This banana bread recipe uses chickpea flour and plain, fat-free yogurt, as well as mashed sweet potato for a new spin on a classic quick bread.
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This is a chewy, healthy loaf of granola-wheat bread from the bread machine.
www.delish.com
These easy bread squares are best served right out of the oven.
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This corn bread recipe uses beer, buttermilk, green onion, and jalapeno pepper.