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I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but we never do.
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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Don't overlook quick-cooking quinoa as a hot breakfast cereal, especially when it's topped with peaches and yogurt. Cinnamon, nutmeg, and a bit of honey and lime juice add their delicious flavors.
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These baked apples are stuffed with a sweet potato, pineapple and pecan filling and topped with marshmallows.
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This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.
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Another white yeast bread from the bread machine, this one features both all-purpose and bread machine flours along with egg and powdered milk.
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Before the buttery and sweet filling is poured into the homemade pie shell, pecans and semisweet chocolate chips are sprinkled over the bottom of the pastry. So as the pie bakes, the chocolate melts and mingles with the filling and makes a wonderful taste surprise. Serve with freshly whipped cream and a spoonful of chocolate chips.
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This pie is a chocolate coconut lover's dream, very rich and delicious.
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A colorful assortment of vegetables are quickly stir-fried with a fragrant mixture of garlic and ginger in this simple vegetarian meal.
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Cottage cheese replaces the typical cream cheese in these tasty cookies.
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Taking just a little extra time to make this flavorful ground beef makes all the difference in your homemade tacos!
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This rich flourless chocolate cake is made with melted chocolate and instant coffee powder, baked in a springform pan. Garnish each slice with fresh whipped cream and a toasted almond.