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A woman outraged at the $250 bill for a chocolate chip cookie recipe spreads the recipe far and wide. True story?Who knows, but it is a mighty fine cookie.
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Pumpkin puree brings a colorful dimension to these tasty, chocolate chip oatmeal cookies.
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To use up an abundance of garden zucchini, try these wholesome soft-textured cookies. They are very flavorful and easy to make. I like to make cookies and put...
cooking.nytimes.com
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
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Get Saffron Halibut Packets Recipe from Food Network
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Savory and cheesy, this sublime vegetarian risotto makes a wonderful main dish for fall dinner parties.
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Take a virtual trip to Paris with this homemade recipe for pain au chocolat--flaky, buttery chocolate croissants with just the right amount of bittersweet chocolate filling.
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Carrot cake receives a healthy organic makeover in this recipe, using organic whole wheat flour, lots of spices, and a carrot glaze instead of a heavy icing.
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This is a very delightful meal. Very simple, and my two-year old loves it! Interesting taste and texture. Serve with white rice.
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Crackers add a crunchy and salty layer to this easy saltine cracker brittle that is topped with semisweet chocolate chips and almonds.
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A rich from-scratch recipe for vanilla pudding layered with vanilla wafers and sliced bananas. Just like Grandma used to make!
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A deliciously different type of rice dish that everyone will enjoy. I like to use fresh dill when available, and then use it for the garnish as well.