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Delicious, yet so easy to make. Anyone can do these classic apple turnovers!
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This recipe is by Trish Hall and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing.
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Seasoned, browned pork chops simmer in a creamy mustard-laced mushroom sauce.
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These are an Italian cookie with the traditional ricotta cheese filling. You will need a pizzelle iron and cooking cylinders to form the cookies.
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With added carrots and green beans, and using non-fat milk, this healthier version of ham and potato soup turns out great every time.
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The cornbread can be made 1 to 2 days in advance. Wrap tightly with plastic wrap; when ready to serve, warm cornbread in a moderate oven 10 to 15 minutes. Wait to drizzle honey until just before serving.
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Cake mix is combined with pumpkin and spices, then topped with cream cheese frosting.
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Rather than mayo, this Polynesian-inspired coleslaw with sesame seeds uses a soy sauce-peanut sauce for a change of pace.
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The additions of coconut, banana, and macadamia nuts take this dessert staple on a tropical getaway.
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This recipe makes a moist layer cake that's delicious on its own or with whipped cream.
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Recipe courtesy of Kellogg's Rice Krispies cereal.