From the kitchen of New York Times

From the kitchen of Food Nouveau

Makes 12 servings.
This rich, authentic Bolognese Sauce is based on a registered Italian recipe for Ragù Bolognese. This meat-centric sauce is completely different from the bright red, tomato-based North American version of the sauce: it’s creamy, aromatic, and surprisingly delicate in flavor. Italian Bolognese Sauce produces a simply unforgettable pasta dish!

From the kitchen of Delish

From the kitchen of Chowhound

6 to 8 servings
Total: 45 mins

Unlike its slow-cooking, meaty brethren, this chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner. Freeze leftovers in small containers for a ready-to-eat meal.

From the kitchen of Chowhound

6 servings
Easy
Total Time: About 1 hr Active: 20 mins

From the kitchen of Feed Me Phoebe

Prep Time 5 minutes
Total Time 45 minutes
Servings 4

*Recipe Notes
This is a great make-ahead meal and can keep in the fridge for up to week.

From the kitchen of Southern Living

From the kitchen of Aus der Küche von Karen VanEvera

Eines unserer Lieblingsgebäck zu Weihnachten − leicht, locker und zimtartig!

Macht ungefähr 4,5 Dutzend.

Siehe Horns für das Rezept auf Englisch und mit originalen Einheiten (cups FTW!).

From the kitchen of Betty Bossi

For cold and flu season

From the kitchen of Migros Saffron Package

For 4 people

From the kitchen of a friend of Jayne Freeman

From the kitchen of Better Homes and Gardens New Cookbook

Makes 10 to 12 muffins.

From the kitchen of Nestlé Toll House Best-Loved Cookies Cookbook

Makes about 5 dozen cookies.

From the kitchen of Nestle Toll House Best-Loved Cookies Cookbook

Makes about 4 dozen cookies.

From the kitchen of Nestlé Toll House Best-Loved Cookies Cookbook

Makes 2 dozen brownies.

From the kitchen of Comfort of Cooking

From the kitchen of Joy the Baker

Here’s why these are the very BEST Chocolate Chip Cookies around.
Using butter two ways (browned and softened) helps create a chewy and crisp texture. Chewy on the outside and crisp around the edges.
Adding just a touch more than 2 cups of all-purpose flour helps maintain the not-totally-flat-and-frustrating quality of the cookie.
Brown sugar and an extra kick of molasses lend depth to the sweetness.
Dark chocolate and a touch of sea salt pair bitterness and salty tang to the sweet cookies.
They’re perfect because of brown butter, sea salt…

Makes about 3 dozen cookies.

From the kitchen of Classical Turkish Cooking - Ayla Algar

A dish that was first prepared for me by the lovely Kumbu Kim. It is simple, but warming, light and delicious.

Serve with basmati rice and maybe a little Sweet Thai Chili Sauce to spice it up.

From the kitchen of Gimme Some Oven

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4-6 Servings

From the kitchen of Diva di Cucina

From the kitchen of Tasty Yummies

From the kitchen of Smitten Kitchen

This is also just a great chocolate cake recipe. The cake is moist and delicious!

Makes 20 to 24 cupcakes

You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)

From the kitchen of Karen VanEvera

One of our favorite cookies for Christmas – light, fluffy and cinnamon-y good!

Makes approximately 4.5 dozen.

See Horns (de/metric) for the recipe in German and with metric units.

From the kitchen of Binnur's Turkish Cookbook

From Binnur’s Turkish Cookbook; goes well with Flat Beans with Olive Oil.

From the kitchen of Binnur's Turkish Cookbook

From Binnur’s Turkish Cookbook; goes well with Pilaf with Orzo.

From the kitchen of Pamela Chester

From CDKitchen; serves 4.

From the kitchen of Betty Crocker

From Betty Crocker:

“The perfect recipe for an abundant apple season. After one taste, you’ll want to make it again and again.”

From the kitchen of Linda Mclean

“Sweet dark plums are wrapped in a potato dough, and boiled before rolling in sweetened toasted bread crumbs. My Austrian grandmother made these delicious dessert dumplings for us every fall. These take some time to make, but to me, they’re well worth the effort.”

From the kitchen of CDKitchen

Serves 8