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cooking.nytimes.com
Inspired by a recipe in Diane Kochilas’s wonderful new book “The Country Cooking of Greece,” this thick, satisfying soup is based on a summer soup made with fresh tomatoes It looked so comforting that I decided to use canned tomatoes and make a winter version The onion not only contributes flavor but also texture to this thick potage.
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Refrigerated cinnamon rolls are baked with a spiced egg mixture to make this kid-friendly French toast casserole.
Ingredients: butter, eggs, milk, vanilla, maple, cinnamon
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Sugar, eggs, margarine, a dab of vinegar, and a dash of vanilla are stirred up, poured into a prepared crust, and baked until golden brown and set. If you want to get fancy, you can add golden raisins or dates to the basic filling. Either way, serve this with whipped cream and fresh blueberries.
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Dark chocolate creates a beautiful marbled effect in this moist banana bread made with Greek yogurt and less sugar than most quick breads.
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This is the perfect dessert when you're home alone and have a craving for sometime homemade and fruity. This mug cake is made with blueberries and no egg.
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Authentic Korean short ribs use the 'flanken cut', which are cut across the bone, not along the bone. They grill up sweet, tender, and delicious after some time in a sweet soy marinade.
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This lightly sweetened yeast bread features the luxurious taste of creamy white chocolate chips enlivened with cinnamon. Your bread machine easily produces this treat.
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With this easy recipe, you can make four different flavors: Vanilla Cream Cheese Eggs, Peanut Butter Eggs, Coconut Cream Eggs, and Chocolate Eggs!
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Hot chocolate cookies with white chocolate are topped with miniature marshmallows and crushed candy canes for a fun Christmas treat.
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
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Brown sugar apples topped with bacon is a perfect combination of sweet and salty, a quick and easy camping recipe the whole family will love.
Ingredients: apples, brown sugar, cinnamon, bacon
cooking.nytimes.com
While you can flambé pretty much any confection that’s soaked in a high-proof spirit, a baba au rhum is one of the booziest options It’s based on an airy but rich yeast dough, which can absorb more liquor than your average cake without falling apart And, unlike crepes, it’s easy to serve to a crowd