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This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.
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This recipe recommends a convection oven, but we think that a regular oven will work if you increase the cooking time. Regardless, this is a lovely recipe. Baby carrots, new potatoes and eggplant are tossed in fresh and dried herbs and drizzled with olive oil.
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with chicken tenders, apricot preserves, garam masala, and lime zest, this spicy sweet chicken has flavors inspired by South Asian cuisine.
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The special curry compound known as garam masala is the key to this vigorous chicken, onion and green chile curry. Ginger-garlic paste and red chili powder really bring on the fire.
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A hint of brandy flavors the sautéed mushrooms. You might use port or sherry. For a special treat, try an assortment of wild mushrooms.
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Breaded chicken breast rolls are stuffed with spinach, Parmesan, and garlic pesto, then cooked in the microwave for an easy, flavorful meal.
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A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich. It needs to be made ahead of time to allow the flavors to blend.
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Mini calzones are stuffed with savory Margherita® pepperoni slices, shredded mozzarella cheese and fresh mushrooms.
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The moist and fragrant casserole pastitsio combines béchamel (a sauce of butter, flour, and milk), pasta, ground lamb, tomato sauce, cheese, cinnamon, and nutmeg. Instead of béchamel, Grace Parisi stirs a ricotta mixture into the pasta before ba
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This fresh summer side dish puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning, you get a zesty salad.
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Lots of oranges in this one. There's orange juice in the dressing and mandarin orange sections in the salad. And the grilled chicken is basted and grilled with a bit of the orange marinade.