This is a delicious, sweet, finger-licking dessert When you are working with phyllo dough, keep a slightly damp towel over your phyllo sheets so they don't d...
If you don't like beets, this may be what changes your mind The tang of the vinaigrette really sets off the sometimes-overwhelming sweetness of the beets, an...
This risotto has not only an incredible jewel like color, but also a delicious deep taste, tempered by the greens, lemon, and Parmesan cheese Adapted from Ve...
The author, Nathalie Jordi, makes these and other pops for New York-based People's Pops You could use other berries instead of the blackberries for a change ...
Clipped this recipe from a Ronzoni Lasagna box, stating that it is a contemporary version of a traditional dish from Bologna in Northern Italy Nutmeg is a co...
These crepes are made in the blender and use Brandy You can substitue Cointreau or Gran Marnier for an orange flavor The alcohol burns off but leaves its fla...
These are creamy soft and comforting No need to salt the onion mix has sufficient amounts This can be made the day before for easy preparation of a party, or...
One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container My Hungarian/Austrian Grandmom called ...
From the Cascadia Restaurant, in Seattle Time consuming, but definitely worth it--fried twice for authenticity and crispiness Time does not include 1 hour or...
