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This easy make-ahead casserole recipe has cheddar and Jack cheese, eggs, sausage, and bread baked into a satisfying breakfast or brunch dish.
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Creamy rice pudding is first baked, then topped with a layer of meringue and baked again, in this cherished family favorite.
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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Oats are simmered with saffron and cardamom in this savory porridge that is ready in less than 30 minutes and can be breakfast or dinner.
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These jumbo muffins are stuffed with a creamy strawberry filling and are perfect for sharing.
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Fact: The cauliflower cancels out the cheesiness—and the bacon.
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Sliced sweetened rhubarb is topped with streusel and baked on a pastry crust for a deliciously tangy rhubarb dessert.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A non-alcoholic drink with chocolate syrup, milk and carbonated water.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Cheddar cheese bread pudding is delicious served either hot or cold with a salad.
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Homemade cornbread stuffing made with homemade cornbread and lots of herbs is a double special dinner treat.