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Chef John's cranberry sauce will please everyone at your holiday table, and it's so easy to whip up. Aside from being a great side dish, it's the greatest cheesecake topping of all time--or try it on ice cream!
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Roasted cauliflower is simmered in a rich and creamy soup creating a warm and filling dinner. Serve alongside a slice of crusty bread.
cooking.nytimes.com
This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce
Ingredients: chicken, leeks, bulgur, eggs, lemons
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Pumpkin puree, spice cake mix, chocolate chips, and a few additional spices turn into a quick and easy egg-free treat.
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This cake is so easy but it tastes so good! My mom gave me the recipe for this mocha colored Bundt cake dripping with coffee liqueur and vodka. Frost with your favorite chocolate frosting.
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Mini banana bread loaves make it easy to eat some and freeze some for later. They have the crunch of freshly-toasted pecans and a hint of coconut flavor to boost the banana taste.
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These gluten-free coconut cupcakes are layered with strawberries and bananas for a fluffy and light treat for any occasion.
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These two loaves of moist, dense pumpkin nut bread get their pizzazz from lots of cinnamon, allspice, and nutmeg.
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Just dump all ingredients into a bowl, and there you have it...cake!
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This pretty cake has a surprise inside; cut it open to reveal a butterfly!
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In the summer use fresh corn corn off the cob and tomatoes from your garden in this simple and delicious tomato corn salad.
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Quick and easy to make, oh so fruity, and very yummy!!