Herbs And Spices - Banana Nut And Ginger Bread

Rich and spicy, this bread is wonderfully laced with cinnamon, cardamom, allspice, cloves and fresh ginger. Chopped dates and dark beer add even more complexity. The recipe yields two intense loaves.

Cheese - Sicilian Steak Sandwich

This Italian riff on the classic Philly Cheesesteak is a meal on a bun. Tender tri-tip steak is pan fried with onion, bell peppers, and hot peppers, then topped with blue cheese and aged provolone.

Pasta - Easy Ham And Noodles

Leftover ham gets a second chance to please your palate in this simple casserole of egg noodles, Cheddar cheese and cream of mushroom soup. Add sweet green peas for color and flavor.

Bellini Swirl: Raspberry Vodka, Champagne, Peach Puree, Chianti

Bellini Swirl: Raspberry Vodka, Champagne, Peach Puree, Chianti

Desserts - Cranberry Orange Cookies

A nice thing to have around during the holidays, but don't expect them to stay around long. These orange-flavored cranberry cookies are tart and delicious, not to mention beautiful.

Pasta - Eggplant Tomato Bake 2

Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.

Jamesthomas Llc (Chicago)

Jamesthomas Llc Contemporary Living Room Chicago

Tiburon Residence (San Francisco)

Tiburon Residence Contemporary Pool San Francisco

Lake Oconee Craftsman

Lake Oconee Craftsman Traditional Porch Other Metro

Contemporary Patio

Contemporary Patio - Sydney

Pasta - Fettuccine Alfredo V

The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.

Modern Bedroom

Modern Bedroom - Austin

Contemporary Wine Cellars (Phoenix)

Contemporary Wine Cellars Contemporary Wine Cellar Phoenix

Appetizers And Snacks - Veggie Pizza

Crescent-roll dough, baked in a log, becomes the perch for a ranch-dressing spread and fresh, crunchy vegetables.