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Orange juice in this well-spiced loaf offers a light citrus contrast to the sweet potatoes.
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A spicy sandwich cookie filled with raspberry or blackberry jam and decorated with "holly".
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A shortbread crust forms the base for this lemon-flavored cheesecake with a homemade blueberry topping.
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Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes, peas and rich beef stock.
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Take a shortcut and use prepared apple pie filling to make this fragrant quick bread loaded with raisins and walnuts. it's guaranteed to please!
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These decadent brownies have a delicious layer of coconut sandwiched between two chocolate layers. They were requested at a political campaign, at a social party and at my fiftieth anniversary.
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Oatmeal cookies with raisins and craisins.
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"The first time I picked up a rolling pin in front of ladies who've made pasta every day for the past 30 years, I was nervous as hell," says chef Thomas McNaughton.
cooking.nytimes.com
A basket of warm mini-madeleines ends the meal at Rôtisserie Georgette in Manhattan But in the summer of 2017, the owner Georgette Farkas challenged one of her chefs, Stephanie Abrams, to come up with a savory version to pair with a predinner drink They’re easily made at home; the recipe produces a generous quantity
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This is a relatively plain cake made moist with prunes and prune juice. Its nice to have slice of this cake for breakfast in the morning.
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Use a prepared double-crust pie pastry to help achieve this easy, beginner-friendly pot pie your family will love.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.