These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Author: Grace Gordon
Author: Jennifer Maeng
Author: Gina Marie Miraglia Eriquez
Author: Ruth Cousineau
Author: Tom Ponticelli
Author: Amelia Saltsman
Author: Matt Lewis
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Stanley Tucci
Author: Sandy Ingber
Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with...
Author: Bobby Flay
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden,...
Author: Katy Hees
Author: Lori Longbotham
Author: Julie Loria
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one...
Author: Jayne Cohen
Author: Rick Browne
Author: Shari Ledwidge
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
Author: Nathan Sivin
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty...
Author: Alan Rosen
Author: Mark Bittman
An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting
Author: Becky Guyton