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Blintzes make a traditional Shavuot holiday breakfast or dessert; these thin rolled pancakes are filled with cheese, raisins, and lemon peel.
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This recipe is by Glenn Collins. Tell us what you think of it at The New York Times - Dining - Food.
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The blend of fiery mustard and jalapeño with sweet candied kumquats is what makes this sauce so sensational. The kumquats have a thin, edible rind loaded with powerful phytonutrients.
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This sweet and spicy wine reduction is amazing over baked or grilled fruit, adds a rich tang to sweet vanilla ice cream or jazzes up waffles for brunch. It will impress your dinner party guests with a simple, yet gourmet style sauce.
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Banana blueberry muffins have a hint of lavender stirred into the batter for a freshly fragrant muffin. Serve warm with soft butter, if desired.
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This recipe for challah makes 2 big loaves or 4 regular-sized ones. It gets a single rise, and uses an easy 3-strand braid. The tops get a shiny egg wash and a generous sprinkling of sesame seeds before baking.
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Your family will love this meat loaf that has a cheese stuffing, woven bacon on top, and a tangy pineapple glaze.
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A flavorful beer glaze coats bratwurst or knockwurst that are served atop a platter of sauerkraut for a German-inspired meal that's perfect with a cold beer.
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Chicken is marinated with classic Chinese ingredients then dredged and fried for something divine.
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Apple juice and a variety of spices join pumpkin butter in this moist, flavorful holiday bread.
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Get Cabbage Slaw Recipe from Food Network
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Greek yogurt adds creaminess to these poppy seed muffins that are perfectly moist and delicious.