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Get Spinach Artichoke Beef Wellington Recipe from Food Network
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A versatile tart appropriate as an hors d’oeuvre or a dessert.
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This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies, and breakfast pastries. To make a lighter filling for cream puffs and eclairs, fold in plain whipped cream.
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These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles.
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sweet shortbread-type crust is delicious with fruit pies.
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This bubbly pot pie tastes like beef bourguignon and cooks in a fraction of the time.
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Get Everything-Spiced Pigs-in-a-Blanket with Cherry Pepper Relish and Horseradish Honey Mustard Recipe from Food Network
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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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Get Deconstructed Pork Wellington Recipe from Food Network
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Get Pucker Up, Yvonne! Recipe from Food Network
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Get Mushroom Tart Recipe from Food Network