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cooking.nytimes.com
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable It's at its most appealing served warm, with the cheese still a little gooey
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A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
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Apple pie is baked on top of a caramel-pecan layer, then inverted after baking.
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The alternative additions of flaxseed meal, almond milk, and applesauce to these waffles produce light, fluffy, vegan deliciousness.
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A delicious chiffon pie made with freshly grated coconut and a vanilla wafer crust.
cooking.nytimes.com
When baking soda was introduced in the early 19th century, Irish home cooks adopted the product almost immediately With soda, a loaf of bread could be ready in as little as one hour, as opposed to using yeast or sourdough starters, which require rising time The recipe is a slight adaptation of one by the Irish cookbook author Rachel Allen
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Get Drunken Cabbage Recipe from Food Network
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These authentic egg-free Australian cookies are made with oats, coconut, and golden cane syrup.
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Watermelon rind is cooked in a syrup infused with basil and spearmint then dehydrated into sweet, chewy candy in this 5-ingredient recipe.
Ingredients: watermelon, water, sugar, spearmint, basil
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A rich eggy bread, made easier by preparing the dough in the bread machine.
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Get George's Artichoke Tuna Salad Recipe from Food Network
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This tangy and refreshing pomegranate vinaigrette is ready in minutes, and goes great on any green or grain salad.