6,207 la king recipes

Rosette cookies fried on a decorative iron with a thin egg-and-milk batter, dusted with powdered sugar. Crisp, lacy Scandinavian holiday cookies with a delicate snowflake shape.

Yes, this is a vegetarian pot pie. Not only just vegetarians love it, but also meat-lovers enjoy it. Flavorful and tasty, a delicious, warm yet light main dish during a cold winter day.

Instant Korean kimchi (gut churi) ready in 15 minutes with no fermentation needed. Crunchy napa cabbage tossed with garlic, red pepper flakes, soy sauce, and vinegar for a fresh, fiery side.

A delicious butter cookie with a twist of chocolate swirl. One of our Christmas gift staples.

Classic Italian amaretti cookies made with almond paste and egg whites, piped and baked until golden with a crackly crust. Just three core ingredients for crisp, chewy almond flavor.

Orange creamsicle pie: a frozen graham-crust pie blending vanilla ice cream with thawed orange juice concentrate. The childhood ice cream truck favorite, sliceable on a plate.

Buttery and sweet treats that everyone will be addicted to.

Lemon meringue kisses baked low and slow until crisp and dry. Light-as-air cookies with lemon zest and vanilla from just five ingredients.

Quick, easy, light and super fast. Parmesan crusted tilapia with just a hint of red pepper flakes to add some personality.

Steel Trolley Diner's Fresh Apple Crumb Pie recipe

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Crispy rice treats with melted marshmallows and graham cracker crumbs for a s'mores-style twist. No-bake, five ingredients, and a crowd favorite every time.

Barley and oat bread for the bread machine, a multi-grain loaf with barley flour, rolled oats, wheat germ, sesame seeds, and a hint of orange zest for warm complexity.

My son brought this recipe home from work one day some years ago and asked me to please make these cookies for him. His friend Brian had given him the recipe. Brian's mom had made the cookies and he would bring them in to work and give my son some. My son William said that they were so good that he wanted me to make some for him, so I made them and I loved them as well as my husband, my daughter, my sisters, and everyone else who ate them. Well, then my daughter's friends wanted me to make some cookies for them, so I just gave them the recipe and said go for it yourselves, they are so easy to make. I know you will love these cookies too because they are not the regular chocolate chip cookie variety. They melt in your mouth and you can't eat just one. Thank you to my son's friend Brian and Brian's mom for sharing this delicious recipe with me, wherever they may be.

These delicious pretzels are made with whole wheat flour. Boiling the risen pretzels in boiling soda water ensures them to be evenly browned during the baking, and sprinkle with some fennel seeds and sea salt flakes after egg wash to enhance the flavor. Serve with any your favorite mustard. We love dijon, whole grain and balsamic-fig mustard especially.