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cooking.nytimes.com
This soup is very easy to make and very delicious It is in fact so easy to make that it really is the sort of thing you can summon the will to cook even when you arrive home from work hungry I originally made it out of nostalgia for a soup I had in college that endows its eater with good soup manners
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A different way to start your day. Burritos with fried eggs, bacon and refried beans topped with melted cheese. Ham or sausage may be substituted for the bacon. Serve with salsa on the side.
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A traditional New England-style bread stuffing with celery and onion.
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This is an Italian Christmas bread. This recipe is only suitable for the bread machine. I have tried it many times successfully, you will love it.
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This recipe for fried rice with chicken replaces the rice with shredded cauliflower for a grain-free version of the traditional recipe.
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Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.
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These almond flour waffles are gluten-free AND dairy-free! But more important than that, they're light, crispy, and delicious with maple syrup. Perfect for a big family brunch.
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Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too.
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This lighter version of cheesecake flavored with coconut Greek yogurt will satisfy your cravings for the creamy dessert with less guilt.
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Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!
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If you want sugar cookies that melt in your mouth, this is the recipe for you.
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This very moist pumpkin bread, simply seasoned with pumpkin pie spice, really needs no other adornment.