Author: François Kwaku-Dongo
Delicious, chewy oatmeal raisin cookies with a surprise little kick! Everyone will want to know the secret ingredient.
Author: LisaW
Author: Anita Hacker
Velvety shortbread cookies with coconut and raisins. Pecans also taste great in these cookies.
Author: sal
This is one of my mom's favorite cookies that she made quite often. Mom had lots of family and friends over and they always had these cookies on hand with tea.
Author: Carol
Author: Joel Fuhrman, M.D.
Author: Melissa Clark
Author: Tony DiSalvo
Author: Beth Peterson
Author: Kitty Morse
Author: Toni Oltranti
These cookies are crunchy with peanuts, chewy with raisins and flavorful with a variety of spices.
Author: Erica
Author: Heidi Dalzell
Author: Selma Hurwitz
Author: Maria Helm Sinskey
Author: Katie Morford
Here's the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It's hands-off, and the parcels can be assembled ahead of time. If it's new to you and...
Pickling and grilling the cabbage for this slaw may seem labor intensive, but the extra work is definitely worth it. Once you try the combination of tangy and smoky flavors, you'll always want to make...
Author: Katherine Sacks
This is sort of like an oatmeal raisin cookie, but better because it has granola instead of rolled oats.
Author: k. anderson
A chewy coconut cookie mix in a jar. These make great gifts for just about everyone.
Author: Patty
Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It's a showstopper when paired with lightly sweetened whipped cream.
Author: Lillian Chou
Author: Noah Bernamoff
Author: Roberto Santibañez
Author: B. Smith
Author: Jeanne Thiel Kelley
Author: Sheila Lukins
These cookies are chewy and moist. They aren't too rich, so they make a great snack. Just the right blend of sweetness and spice.
Author: Sandy
Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not...
Author: Andy Baraghani