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Apricot brandy, vanilla pudding and pecans dress up a yellow cake mix.
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A minted honey and lemon sauce provides a great tasting variation on these lamb skewers.
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This delicious cake joins Macintosh apples and chopped walnuts with warming spices such as cinnamon and nutmeg.
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Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen Grill a whole fat purple globe eggplant until the skin blisters Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs
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Eggs and cream mixed with broccoli florets, cooked quinoa, and Cheddar cheese and baked in muffins cups make a perfect brunch offering.
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Not unlike a hot crab dip, this creamy seafood mix goes under the broiler on individual bread rounds.
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These crispy-on-the-outside, tender- and moist-on-the-inside sandwich rolls are easy to make and so versatile.
Ingredients: yeast, water, salt, bread flour
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This recipe is by Barbara Kafka and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, white cornmeal, salt, butter
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Make your own chocolate syrup with this quick and simple recipe.
Ingredients: water, sugar, cocoa, salt, vanilla
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A traditional whole roast suckling pig recipe.
Ingredients: water, salt, sugar, vegetable oil
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Butternut squash cubes are simmered with millet is this easy savory breakfast porridge that is gluten free, dairy free, and filling.
Ingredients: water, millet, butternut squash, salt
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Get Spaetzle Recipe from Food Network
Ingredients: flour, salt, eggs, water, butter