I got the urge to bake at about 9:30 last night, so I decided to make something we could eat for breakfast this morning. Of course, we wound up eating part of it last night because it smelled so good
A golden crust envelopes spiced honey and walnuts atop a round of brie cheese in this Mediterranean-inspired appetizer recipe. From Stephanie Patsalis, Bake-Off Monthly Challenge.
I've always loved food. The taste, texture, smell...you get the idea. Since I've been tall enough to reach the stove, I've been cooking. One thing I never did as a kid was bake bread. As a science geek, baking bread
These roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.
I love the floral, perfumy undertones of persimmon. In this dish, they are the key ingredient, and with a touch of spices they alchemize the everyday potato latkes into an entirely different experience.
Refrigerated sugar cookies kick start this dessert recipe that also features nuts, granola, dried cranberries and vanilla chips for a hearty sweet treat. From Jessica Beaver, Bake-Off Monthly Challenge.
With simple ingredients – think ground beef, tomato sauce and cream cheese – you can turn out an impressive dinner that only takes 25 minutes of prep. In fact, this is the perfect dish for company. Make it ahead and let it bake while you visit.
This is one of those basic, unadorned, cowboy-friendly staples of my cooking repertoire that's so utterly versatile, I just can't help but love it. Called Breakfast Potatoes by some, Skillet Potato...
The loaf is made of small pieces of dough rolled in a garlic herb butter and sprinkled with freshly grated Parmesan cheese before heading to the oven to bake. When it emerges, the bread is so soft, tender, and packed with flavor.
Buffet table, meet best in class. From the creamy, hot potato bottom layer to the crispy, crunchy cracker topper, we're talking seriously blue-ribbon material.
These are going to be the next big thing. I mean it. A few years ago sweet potato fries exploded, and now you see them on bar menus everywhere. Next, it's going to be these avocado fries.
