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With gooey, cheesy croutons, this recipe is the perfect combo of French onion and tomato soups. 
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An incredibly easy, cheesy potato and peas dish that is tasty and filling as a main course or side dish.
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Coconut milk enriches and flavors this custard. We suggest using fragrant pandan juice (from the palm-like pandan tree) instead of vanilla for a more Malaysian flavor.
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This open-faced turkey sandwich with bacon and tomato is covered with a creamy Parmesan cheese sauce and broiled until bubbly. The recipe originally came from the Brown Hotel in Louisville.
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This recipe uses Hubbard squash to make a custard-like pie filling for a sweet treat destined to become an annual favorite at family holiday gatherings.
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This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.
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Ground toasted almonds spike the crust of this delicious pie.
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Whipped egg whites make a delightfully airy sponge cake to pair with fresh strawberries.
cooking.nytimes.com
This recipe is by Corby Kummer and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Filet Mignon with Cabernet Peppercorn Demi-glace Recipe from Food Network
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Get Jalapeno and Cheddar Cornmeal Spoonbread Recipe from Food Network
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Get Maple Roasted Winter Squash Pie Recipe from Food Network