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Be careful not to overcook these brownies; they should be moist, not dry.
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Nigella Lawson brought this recipe to The Times in a 2006 article about vegetarian comfort food "The mushrooms, which are easy to cook, require a certain amount of patience and trust Once you tumble your huge pile of prepared mushrooms into the pan, you could quite reasonably believe they will never cook down, never lose their bouncy rawness and could go on absorbing oil forever
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This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!
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This recipe for hearty mushroom and barley soup has been handed down through generations.
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This recipe, adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article It is packed with fragrant dill and cilantro, and studded with feta The fritters would go well with smoked salmon and a little yogurt, or a garlicky spread of beets, dill, walnuts and horseradish that pulls from the Ashkenazi tradition
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This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
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A cinnamon raisin batter bread with a sugar glaze just like the school cafeteria used to make. It is a yeast bread baked in a sheet, and cut into servings after cooling. This recipe has been passed down for generations.
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This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!
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A heartwarming blend of sugar and spice. These cookies will make your whole house smell delicious.
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A quick and easy apple cake topped with a buttery glaze. The cake can be enjoyed while it's still warm, or allowed to cool.