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Your search for hard-to-find good potato pancakes is now over. These are good old homemade ones that are slightly sweet, and very very moist.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cornbread muffin recipe has whole kernels of sweet corn and spicy pickled jalapeños stirred into an easy batter.
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Serve for breakfast or a quick snack.
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Transform Taco Tuesday with crispy cod and crunchy slaw.
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This is about as Swedish a cookie as you can find! The dough is rolled thin, and cut into many shapes, the most commonly used is the pig!
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Paper-thin and spicy, these cookies are a beloved Swedish Christmas tradition. Thoroughly chilling the dough before rolling it out, and dusting cookie cutters with flour will make the cut-out process easier.
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Who doesn't like sweet, spicy, and nutty sticky buns? These are loaded with pecans, cinnamon, and sweet gooey goodness.
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It 's hard to beat a gooey, pecan-studded pie, but this one does by adding a whole new dimension with chocolate. And it works deliciously.
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This thin wheat cracker is simple and thrifty to make. It will taste great with any dip or spread, and they will have much more character than factory made crackers.
cooking.nytimes.com
In this festive recipe, Dorie Greenspan reinterprets the classic French bûche de Noël, a Christmas cake fashioned to look like a Yule log Instead of the usual chocolate cake filled with ganache, she bakes a fragrant lightly spiced sponge cake and fills it with pecan cream cheese filling, while billowing marshmallow frosting evokes a snowdrift It’s a project to make and can take the better part of a day
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