These honey corn muffins are simple to whip up whenever you need a breakfast bread or a bread to serve with your favorite chili or soup.
These simple corn bread muffins are a little bit sweet, but not overly so. They're easy to make and can be ready in less than an hour.
Crushed peppermint candy gives these Chocolate Peppermint and Chocolate Chip Cookies an extra festive look.
If you need a cookie recipe for Christmas gifts, make these chocolate and peppermint cookies. You'll get a yield of about 45 cookies, and they will last up to 10 days at room temperature and at least 30 days in the freezer.
This simple and easy chocolate cake is so moist and light, and is topped with an amazing chocolate and cream cheese frosting.
If you need to quickly whip up a wonderful chocolate cake, try this one. You only need one bowl for the cake.... and you don't need an electric mixer. In fact, everything, including the frosting, is mixed by hand.
This Zuppa Toscana, with Italian sausage, potatoes, and kale, paired with a salad and some bread, is all you need to fill you up (and warm you up) for lunch or dinner.
This Zuppa Toscana is a take on the popular soup from Olive Garden. While the name means Tuscan soup, it's not necessarily an authentic soup from Tuscany. Regardless, this soup is completely tasty in its own right.
These Swedish-style garlic, herb, and cheese buns are soft and enriched yeasted rolls shaped in the style of Swedish cardamom buns (kardemummabullar), but with a savory filling.
These buns, made with an enriched yeasted dough, are soft, fluffy, and absolutely wonderful fresh from the oven.
This Sugar Plum Cocktail with gin, grapefruit juice, and a pomegranate reduction is perfect for all of your upcoming holiday festivities.
With its gorgeous color and sweet/tart flavor, this cocktail goes perfectly with your favorite appetizer, such as a crostini with goat cheese, honey, and pomegranate arils.
These maple cupcakes with maple cream cheese frosting are pretty spectacular.
These cupcakes are deeply flavored with maple syrup, both in the cake and in the frosting. These cupcakes are also filled with toasted pecans.
This Pan de Jamón, a Venezuelan Christmas bread, is a wonderful combination of sweet and savory flavors.
Pan de Jamón is often served on Christmas Eve in Venezuela on a single plate with a chicken salad called ensalada de gallina, roast pork, and hallacas (South American tamales with cracked corn) (source: Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla, 2012).
These stir-fried eggs with velvet shrimp made the best "brinner" (breakfast/dinner).
These stir-fried eggs with velvet shrimp make a tasty breakfast or a dinner main course with rice. They are also fabulous as part of a mult-course Chinese style dinner.
BBQ glazed meatloaf with sweet potatoes and pearl onions - both dishes have a wonderful mustard-y barbecue sauce flavor, one with a sweet mustard barbecue sauce, and one with a Carolina red hot mustard sauce.
The sweet potatoes and onions have a subtle heat and the meatloaf is flavored of a variety of sauces, including a sweet mustard barbeque sauce.
These Christmas wreath no-bake treats are both fun to make and fun to eat.
You can use these wreaths both as a holiday dessert and/or a holiday decoration! You can even hang them from your tree, as long as you don't have any sneaky pets or children.
These peppermint stick cookies are fun to make, fun to eat, and so Christmasy.
These peppermint stick cookies begin with a vanilla butter cookie. It's drizzled with melted chocolate and then sprinkled with crushed peppermint candies.
This Japanese Milk Bread with Yudane is a soft and fluffy white bread often featured in Japanese bakeries. It's also known as shokupan.
This Japanese milk bread, also known as shokupan, is fluffy, soft, and extra moist. It begins with a yudane, which is a mixture of flour and boiling liquid (either water or milk).
These Swiss Lebkuchen are a take on an early version of the gingerbread cookie. They are made with hazelnut and almond meal, along with honey, sugar, and cinnamon, plus some citrus and candied fruit.
There are many variations of Lebkuchen, both Swiss and German. This one was adapted by Rose Levy Beranbaum in her newest book, The Cookie Bible from a bakery, Confiserie Eichenberger, in Bern, Switzerland.
