14 backa recipes

This desert, a cross between cake and sweet bread, is often baked for Easter.

Found the original recipe in foodnetwork magazine "The Chocolate" issue. I changed a few things according to my own taste and this decadent chocolate babka only lasted about half day at our counter.

These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.

This festive babka is a rich, buttery yeast bread studded with raisins and topped with a cinnamon-sugar crumble. Baked in a springform pan, it's a showstopper for holidays and special occasions.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.

Last Christmas, I did it for whole family, they went very nice, this year will try it again!

Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.

Quick and easy rendition of a classic. Serve these garlicky marinated shrimp over or tossed with your favorite pasta.

Make-ahead breakfast casserole that's perfect for Sunday brunch or breakfast. Most breakfast casseroles are huge amounts, this one has been scaled to make just two hearty servings so you can enjoy it anytime.

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.

Rabbit with tomatoes and herbs: bacon-wrapped pieces rubbed with thyme and garlic, browned then simmered in a fresh tomato sauce. A rustic European-style dinner ready in 50 minutes.

Try a new fish dinner this summer with this succulent recipe that will become one of your favorites for years to come.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.