These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Author: Grace Gordon
Author: Erin Renouf Mylroie
Author: Jennifer Martin
Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.
Author: Carmela M. Meely
Author: Martha A. Rau
Author: Tarla Thiel
Author: Katherine Anastasia
Author: Gemma Sanita Sciabica
Author: Carmela M. Meely
Author: Maria Budde
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the...
Author: Doris Jacobson
Author: Annie Denn
Author: Lidian Long
Author: Diane Elizabeth Brown
Author: Antoinette Muto
Author: Paula M. Shaw
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Author: Patrick Corrigan
Author: Michael Mina
Author: Tom Seawell
Author: Erin Renouf Mylroie
Author: Jocelyne Roux
Author: Valerie Kraus
Author: David Allen
Author: Jan Okun
Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too - especially with the fried wonton skins." When chicken...
Author: Ellen Chao
Author: Stuart Faber
Author: Daveena Limonick
Author: Jan Rayfiel
Author: Lauren Beal
Author: Gerald Colapinto
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
Author: Julia Shure
Author: Blair Box
Author: Janis Gavin
Author: Diane Brown Savahge
Author: Anita Hacker
Author: Stacy L. Callahan
Author: Elise Mitzel-Ulanoff
Author: Louise B. Finley
Author: Rosemary M. Wyman
Author: Mary Sellen
Author: Kristi Parnell
These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.
Author: Diane Brown Savahge
Author: Lewis Rossman
Author: Mary Sellen
Author: Robin Levy Goetz
Author: Jennifer Martin
Author: Jennifer Martin