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Zucchini slices with cheesy herb butter are wrapped in foil packets and grilled until tender.
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A homemade apple pie that will even impress your grandma.
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Buckeyes, otherwise known as balls of peanut butter dipped in chocolate, are a holiday tradition for your cookie platter
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Add a splash of holiday spirit to breakfast scones by stirring dried cranberries and eggnog into a classic baking combination of flour, sugar, cornmeal, salt, butter, and baking powder.
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Butter and cream cheese provide the rich taste in this deliciously dense pound cake.
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Need an alternative to the same old green bean casserole? This version adds corn, sour cream, and Colby-Jack cheese!
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A rich eggy bread, made easier by preparing the dough in the bread machine.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet, frozen delight, this iced hot chocolate blends milk and ice with a double chocolate sauce combining evaporated milk and cocoa mix.
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These decadent filled cookies made from a rich sour cream dough are a sweet Persian pastry that go wonderfully with tea or coffee.
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Asparagus is simply sauteed in butter with garlic. A simple but tasty twist to regular old Asparagus.
Ingredients: margarine, asparagus, cloves
cooking.nytimes.com
Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic Even at $30 a pound, $7 or $8 seems well worth the price.
Ingredients: peas, butter, morels, pasta, parmesan