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cooking.nytimes.com
My challah varies according to the weather and my whim The basic formula has changed through the years; I use less sugar and oil now and fewer eggs The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour
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Get Gingerbread Cookies Recipe from Food Network
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Get Pad Thai Pasta Salad Recipe from Food Network
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This chopped salad recipe tosses raw snap peas, carrots, cucumber, and scallions with a spicy Thai vinaigrette for a healthy and easy salad.
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A rich, long-simmered homemade beef stock is the base of this cabbage soup. It's an Ashkenazi Jewish recipe that is flavored with sweet paprika and fresh dill.
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Get Raspberry Snowflake Pull-Apart Bread Recipe from Food Network
cooking.nytimes.com
This vegetarian stew uses two different techniques — grilling (or broiling) and pickling —  to coax the maximum amount of flavor from cauliflower Charring the cauliflower before adding it to your stew delivers smoky depth; quick-pickling some grated cauliflower adds bright spikes of flavor that contrast nicely with everything else in the bowl.
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Get Lemon Bundt Cake with Berry Rhubarb Glaze Recipe from Food Network
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Everything you love in beef tacos, only without the tortillas.
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Get Red Velvet Brains Cupcakes Recipe from Food Network
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This traditional sufganiyot recipe takes sugarcoated Hanukkah donuts and fills them with a tangy ginger-lime curd.