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This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Take this custard out of the refrigerator about 10 minutes before serving.
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
There are as many recipes for these delicious, bite-size savory pastries as there are Russian cooks.
This recipe is for a lighter version of an old favorite.
This classic eastern European dessert is the ultimate coffee-break indulgence.
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
The secret to making a perfectly creamy flan lies in the cooking time.
Crisp, browned potato pancakes are a popular side dish at Milwaukee's famed fish frys.
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
Melted butter is brushed between each layer of this delicious spice cake creating a very moist result.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
These light, oversized, beautifully puffed-up popovers put buttered rolls to shame.
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
This German dessert got it right by combining two of our favorite ingredients—chocolate and cherries!
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.