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Mascarpone, a triple-cream cheese available at most grocery stores, adds a rich, silky component to a layered cake.
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A recipe for the rich egg bread enjoyed on the Jewish Sabbath, or any day.
cooking.nytimes.com
True scones are not overly sweet These have wonderful texture; even with whole-wheat flour and all the seeds, they’re light The seed mix I use includes sunflower, pumpkin, sesame, flax and poppy seeds
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Buttery and citrusy, this fruitcake is delicious either fresh or aged for several months.
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A Filipino pinakbet recipe by Top Chef Season 9 and James Beard Award winner (Best Chef: Southwest) Paul Qui of Uchiko restaurant.
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Get Tequila Mai Tai Oh My! Recipe from Food Network
cooking.nytimes.com
The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning At his restaurant, Nur, the chef Meir Adoni adapted a recipe that requires less than 30 minutes You'll need a stand mixer to aggressively knead the basic yeasted dough, but afterward the fun of this bread is shaping it by hand, one bun at a time
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Get Lemony Sunshine Cupcakes Recipe from Food Network
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This butternut squash soup gets its creaminess from almond milk and avocado.
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Get Chilled Carrot Soup Recipe from Food Network
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I have used raisins in place of dates, and used chopped walnuts and pecans instead of almonds; up to you. The perfect snack and energy booster for a day in the great outdoors, or any occasion. Warning: Addictive!