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I modified my mother-in-law’s beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and...
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Slathered with herbed butter and sprinkled with fleur de sel.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Can substitute marshmallow creme instead of marshmallows.
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Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.
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You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum.
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The spiral shape of the fusilli scoops up plenty of creamy sauce. This pasta would also make a nice side dish with roasted meat or chicken, in which case it would serve six.
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A sweet rhubarb filling is baked on a buttery crust creating a bubbling rhubarb crisp just like grandma used to make.
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A mixture of butter, mayonnaise, garlic, sage and oregano is spread on a baguette. Lightly toast the baguette under the broiler, and enjoy with any meal!
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