Although it may appear dense and rich, this pie feels light and fluffy in your mouth. It’s not difficult to make and always wins raves. (This recipe contains uncooked eggs; if that’s a concern, use pasteurized.)
I found this recipe online years ago and it quickly became a favorite. The ingredients are easy to keep on hand and it's great in hot weather because it goes together quickly, without turning on the oven. One-pan cleanup is a bonus. —Christina Price, Wheeling, West Virginia
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
This never-fails pear recipe turns out moist, firm and fruity every time. Some members of our family request these rich squares instead of cake for their birthdays.
I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty.
This was the best cookie that I have had. And so worth the tiny bite. Soft, chewy, and packed with amazing flavor. They baked perfectly and stayed soft.
The pumpkin made them very moist and puff up into a perfect pancake. The spice blend came out perfect and were amazing served up with some fresh whip cream!
We've been throwing pretty complicated and involved recipes your way recently, but today's is all about simplicity. For those in the mood for a good single-serving chocolate fix, what could be better than a quick microwavable brownie in a coffee mug? Add a dollop of ice cream or some whipped...
