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cooking.nytimes.com
Here's a showstopper of a summer pie if there ever was one In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown Don't be intimidated by the lattice top
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Discover the sensuous aspects of chocolate. Julie’s recipe for Chocolate Nut Cake is sinfully-rich.
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A light, wholesome and flavorful bread that's lightly kissed with molasses and honey.
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These beautiful braided loaves will become a fall tradition in your home.
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Rich buttery dough with eggs is mixed with bacon pieces and deep fried to puffy deliciousness in Chef John's Bacon and Egg Doughnuts.
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Wonderful citrus flavors lace this delicious, raisin pie. Raisins are plumped and sweetened in orange and lemon juices, with smidgens of rind stirred in for more flavor and wonderful texture. A bit of flour is added for thickening, and then this yummy filling is poured into a prepared crust, topped with another and baked in a hot oven.
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Get Hummus For Real Recipe from Food Network
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Get Sugar Stained Glass Recipe from Food Network
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These little yeast-risen dough puffs are deep-fried to a golden brown, then drizzled with honey syrup and sprinkled with cinnamon. They're popular all around the Mediterranean, especially in Greece, and are beloved as a Hanukkah treat among Sephardic Jews.
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Tri-colored cupcakes have a layer of chocolate brownie on the bottom, a pink strawberry middle, and vanilla frosting on top.
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Dark brown sugar, whiskey, apple juice, and fresh orange dial up the flavor on this mighty turkey brine that makes for a very juicy bird.
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An Italian-inspired flatbread has a layer of creamy cheese for fantastic flavor.
Ingredients: flour, water, olive oil, salt, cornmeal, cheese