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Yellow squash, zucchini, and tofu combine in this recipe for a quick and easy vegetarian stir fry dish.
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Spicy, moist, sweet pumpkin cupcakes with a cream cheese maple syrup butter frosting. Uses Red Mill gluten-free flour mix made from potato starch, garbanzo flour, tapioca flour, sorghum, and fava.
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Make these delectable carrot cake muffins and you'll have a cross between a cinnamon bun and carrot cake cupcakes for a treat the whole family will love.
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If you like French Onion soup you'll love this easy-to-make French Onion Bruschetta!
cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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A delicious chiffon pie made with freshly grated coconut and a vanilla wafer crust.
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Pumpkin + Donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.
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This recipe for versatile French mushroom paste made with shallots and butter is great with eggs, or simply spread on toast.
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This recipe makes a simple side of garlic and parsley-seasoned linguine to with any meat, poultry, or fish.
Ingredients: linguine, butter, garlic, parsley, salt
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Get Mint Wafers Recipe from Food Network
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Get Beef Short Ribs Recipe from Food Network