What's at the end of the rainbow? A plate full of colorful, easy-to-make, cake-like cookies! Our scrumptious Rainbow Cookies fit any entertaining from the holidays to a special occasion.
If the cranberry mixture gets too thick, add a tablespoon of water and whirl it around in the food processor. You can also make this in an 8-inch springform pan; it'll be very full, so you should cook over a foil-lined baking sheet. Cook time will be the same.
Double the chocolate in this tart recipe. Chocolate crust and chocolate filling make this easy dessert rich with flavor. Work carefully to get an even layer of crust in the muffin tins.
Boozy New Year’s Eve “Party In A Glass” Parfait with Grand Marnier-Soaked Pound Cake, Raspberries and Chambord Whipped Cream, topped with Maraschino Cherries and Edible Silver Confetti
Combine steak, walnuts, blueberries, and feta cheese in this simple salad and you have yourself a healthy and satisfying supper. Serve with grilled baguette and a glass of rose.
When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
What a wonderful surprise the dressing is in this refreshing salad. Raspberry jam is swirled into raspberry vinegar, and then mixed with oil. This luscious dressing is tossed with the kiwi, strawberries, walnuts and spinach. Makes eight servings.
