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Melt-in-your-mouth artichokes crown chicken baked in a mushroom-sherry glaze.
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Bacon and Pimiento Mac 'N Cheese with Spicy Breadcrumbs
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The sauce is a zesty complement to the tart's rich chocolate filling.
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This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel.
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This bread is moist and nutritious.
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This moist spice cake is made with buttermilk and frosted with a caramel icing. It makes one frosted 9-inch layer cake or about 15 cupcakes.
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Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.
cooking.nytimes.com
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
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Pernod-steamed salmon and smoked salmon are mixed with a lemony butter–crème fraîche dressing in this lighter take on rillettes.
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