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This vegan and gluten-free mushroom and coconut milk soup is quick and easy to make for a tasty weeknight meal. Pack the leftovers for lunch!
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A traditional side dish from the Alsace region of France, in the country's northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked in a pie shell.
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This cheesy egg casserole with onion, bacon, and potatoes is like a gluten-free quiche, sure to be a crowd-pleaser at breakfast or brunch.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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Cranberry pecan oatmeal granola bars with chocolate chips are a quick and easy snack recipe to prepare and are great for on-the-go eating.
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Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety.
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Amaretto flavors this lovely peach and pecan upside-down cake.
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This is a very rich and creamy pumpkin pie. Besides the pumpkin puree, it has sweetened condensed milk and half-and-half stirred into the filling, along with eggs, sugar, cinnamon, nutmeg and cloves. Then it 's poured into a crust and popped into a hot oven to bake and set. Cool and serve with whipped cream.
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In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
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These healthier chocolate chip cookies include kiwi and whole grain cereal, for a moist and delicious treat.
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Impress your favorite person on Valentine's day with a double-layer heart-shaped cake covered in homemade vanilla icing.
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Ribbons of raspberry swirl through this smooth, custard-based ice cream.