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An easy recipe for almond toffee, topped with chocolate.
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Remember this recipe when you want to whip up your favorite chocolate, coconut custard or banana cream pie. Butter, graham cracker crumbs and sugar are perfectly balanced in this recipe. And the mixture presses nicely into a pie pan, and can be pre-baked or just chilled.
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This recipe is by Florence Fabricant and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground beef and cilantro make a delicious filling for these flaky empanadas.
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Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms.
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.
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This Christmas Brisket Fried Rice, fragrant with ginger, garlic, and scallions, is a cheeky and delicious marriage of two Jewish and Chinese favorites, and a...
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Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.
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Get Pea and Mint Pesto Crostini Recipe from Food Network
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A classic ground beef shepherd's pie recipe.
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A mixture of diced chicken breast, creamy soups, onion, potatoes, carrots, peas and broth is topped with a margarine/flour/milk mixture and baked to warm, wintry perfection.
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Ground beef is seasoned with onion soup mix and layered with canned vegetables, mashed potatoes, and Cheddar cheese creating a twist on the traditional shepherd's pie.