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This recipe is by Amanda Hesser and takes 45 minutes, plus 4 hours' freezing and 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Confectioners' sugar, butter, milk, vanilla extract, and cocoa powder are all it takes to make this recipe for a delicious frosting.
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A creamy perfumed treat.
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Buttercream icing for wedding cakes.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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Ground beef, onion, mushrooms and noodles, tossed with tomato and mushroom soup and baked with a golden topping of American cheese. This is my favorite recipe and is very good with a tossed salad and garlic bread.
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Perfect for chilly nights when you're craving a hearty dish, this ground beef casserole with potatoes and cabbage is easy and delicious.
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Corn and potatoes beef up this Southwestern-inspired chili with ground beef, onion, tomato and chili powder.
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A comforting baked noodle dish is your reward when you combine ground beef, chicken or turkey with onion, bell pepper and garlic with cream of mushroom soup and tomato soup. Add cooked spaghetti, top with Cheddar cheese and pop it into the oven.
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This casserole version of a French classic relies on the ease of canned soups to sauce chicken with ham and Swiss cheese.
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Beef simmers slowly with tomatoes, red wine, cannellini beans and Italian seasoning to make a mouthwatering, Mediterranean-inspired stew.
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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.