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cooking.nytimes.com
This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
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Layer lasagna noodles with tasty bits of chicken, three kinds of cheese and a heavenly mushroom sauce to make a very special baked entree.
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My friend Anna makes the most amazing and easy meatballs with gravy! Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Mangia!
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Airy and elegant, these individual desserts surprise with the tang of red grapefruit and fresh ginger.
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Get Elmo's Hearty Oatmeal Hearts Recipe from Food Network
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Get Buttermilk Sherbet with Spicy Peanut Brittle Recipe from Food Network
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This eggnog-flavored fudge is made with real white chocolate, eggnog, nutmeg, and cinnamon. It's a very rich fudge worth every nibble!
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I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting.
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Try this beautiful and decadent fool-proof chocolate, vanilla, and coffee-flavored panna cotta; an egg-free dessert to delight your guests.
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Cherry tomatoes are stuffed with a creamy blend of shrimp, horseradish, and cream cheese.
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I love simple, raw, shredded salads, and this would be amongst my favorites. The first time I ate a version of this salad, it was made, and served to me, by a...
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This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.