The fruitcake is a long-standing traditional recipe originally baked by ancient Romans around 2,000 years ago and was filled with pomegranate seeds, barley, and pine..
Give this herby vegetable lasagna a try and you won’t be disappointed. We’ve traded thinly sliced zucchini for pasta and baby bella mushrooms for ground..
Building off our original stuffed shells recipe, we’ve crafted this fall variation showcasing a fresh sage and ricotta filling topped with a decadent pumpkin cream..
Replace the traditional pie crust with yellow cake and you’ve got pumpkin pie cake made in just three easy layers. We’ve used store-bought yellow cake..
Not only is this colorful showstopper a feast for your eyes, but it’s also packed with tangy and savory goodness! We’ve brought traditional holiday flavors..
Abundantly creamy and generously chunky, this bowl of warmth is the perfect dish to help you settle into the cooler fall weather. Zuppa Toscana literally..
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