This gluten-free brownie recipe will fool even the most devout wheat fans.
Holiday cookies: Linzer sandwiches with Raspberry Preserves
When you really, really love Morel Mushrooms ... the Morel Tattoo, at 100 Tomato Plants
Miso magic! How to elevate steelhead trout with miso.
Poached pears pair well with random musings...
Koshian Agar Agar Chews (Japanese Red Bean Paste and Molasses) at Absolutely Green [in French]
Day 8 of my 12 Days of Cookies: Andes Mint Brownies
Candied Orange Peel
Linzers with a double filling of dark chocolate and black raspberry - a wonderful combination!
A 100 days anniversary cupcake set. Awww. So sweet!
Homemade Fig Preserves over Brie
Simple, rich, delicious Rosemary Walnut Butter Cookies.
A recipe clone for fans of Cleveland Tony Packo's Sweet Hot Pickles, courtesy of Basil & Ginger. Best get started -- they take 8 weeks!
Challah French Toast with Sauteed Apples and Greek Yogurt. Perfect for a Winter morning.
[HHDH] Rough Chop Rocket Pesto on White Bean Soup, by Home Gourmets
Darlene of My Burning Kitchen's love affair with FayGo Soda Pop. What was your favorite flavor?
Chinese slow cooked pork belly
Rosemary focaccia bread, served in two ways.
German Chocolate Cake
What could be a better gift than Mom's chocolate chip cookies?
Upside-down ginger pear cake.
My Sweet Christmas Tree's
Green Beans and Walnuts Sauteed in Browned Butter.
Fresh wild duck, basil pesto, and brie on focaccia.
Chocolate + Walnut Fudge = the perfect sweet & salty snack!
A Winter Favorite – Tomato Basil Soup
Mujadarrah - lentils and brown rice with fried onions
Stir-fried bok choy from Deborah Madison, an easy great winter dish that will counteract the fruitcake.
Sugar cookies... decorated with royal icing, silver dragees and a few surprises
Run! Run! As fast as you can Gingerbread man! Something exciting is happening!
These melt in your mouths (and hands!) and are light on the tongue yet are still rich and decadent.
A simple 3-ingredient White Chocolate Mousse, served with Strawberry Compote, by Berry Simple
Chocolate on top of saltine crackers drowned in buttery toffee is always welcome in my mouth.