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Our English trifle combines fruit, jam, juice-drenched pound cake, and whipped cream.
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Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta.
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Lobster tails are sauteed in butter and mixed with a simple cream sauce to make Chef John's take on the classic dish Lobster Newberg.
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Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
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Get Tasso Maque Choux Recipe from Food Network
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Homemade Cilantro Pesto, made with fresh cilantro leaves, blanched almonds, red onion, serrano chile and olive oil.
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This recipe is by Elaine Louie and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This beautiful dessert acts as a gorgeous centerpiece on your holiday table.
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If your local coffee shop has you hooked on lemon bread, make some at home with yellow cake mix, lemon pudding mix, and fresh lemon juice.
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This is a quick and easy appetizer. Make it ahead and then spread on lightly toasted baguettes and top with fresh crab and scallions. It is easy and quick...
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Get Ice Cream Cone Cake Recipe from Food Network
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Get Meatless Meatloaf with Mushroom Gravy Recipe from Food Network