These soft cookies will fulfill your cinnamon roll craving without the bother of yeasted dough and rising times. For best results, freeze your dough at least overnight before baking.
A handful of basic ingredients – carrots, potatoes, leeks, stock, fresh thyme and cream – proves once again that the French are masters of sublime simplicity, in this colorful, subtle soup.
Deep chocolate cookies with a fudgy brownie-like texture. As a tip, freeze them until firm before baking.
A no-fuss vegetarian meal, kimchi fried rice is a great way to use up kimchi that has gotten too sour to eat plain.
Served in individual ramekins or a larger dish, an old-fashioned cooking technique gets a update as an elegant appetizer or the star of a cheese plate.
Exotic spices like cumin, fennel, and garam masala bring cabbage to life in this easy side dish. Lemon juice and cayenne pepper add an extra zing.
Crunchy and colorful cabbage coleslaw gets hints of warmth from crushed caraway seeds.
Too much leftover Easter ham? Make a delicious and chunky chowder.
A Passover meal that is hearty with the last remaining winter vegetables but has a few hints of the arriving spring.
For Easter, try a brown sugar glazed ham – a perfect marriage of savory and sweet.
Carrot cake is the perfect dessert for Easter, springtime – or anytime, really.
A healthy version of spanakopita without the crust.
Make a big batch of this sauce at the beginning of the week to use on vegetables, rice, or meat.
Collard greens don't need to be strictly Southern. When paired with Indonesian ingredients, tofu, and coconut milk this bitter vegetable makes a sweet and savory dish.
This unique take on macaroni and cheese features pastrami ribbons and cheese tossed in a creamy, mustardy sauce, and topped with a hint of toasty rye breadcrumbs.