Baked Oysters on the Half-Shell by Chef Feiny www.feintastingfoods.com

One of my favorites to make......brings back memories of working at my first restaurant....The King's Contrivance Restaurant in Columbia, Maryland!

Cheesy Spinach Stuffed Portobellos by Jennifer Bass

Cinnamonroll gourmet style by branna

(makes abt 12 large or 15 small rolls) :

Gluten Free Meatballs by Gluten Free Chefery

Make them in bulk and you can freeze them and use them as you want to.

Filo pie with nettles and yoghurt by Easy Cook - Laka kuharica

Stinging nettles and yogurt filling make this crispy and light filo pastry pie simply delicious.

Strawberry and Almond Clafoutis by PreeOccupied

Some call this something in between a cake and a custard. I call it a huge baking success. I baked these Strawberry and Almond Clafoutis pronounced (kla-foo-TEE) out of nothing. Okay, not really, because I had all the ingredients at home, so it feels it was not much of a hard work.

Italian-Style Stuffed Mushrooms by Jennifer Bass

Tartlets with cream and fruit by Irene

My tartlets! They are light and tasty!

Baked Endive Wraps by Mary Renaud

A lovely recipe for a light luncheon. Serve with a small salad.

Torta Caprese ORIGINAL handed down from MY GRANDMOTHER by mariarosaria

This cake recipe has been handed down to me caprese my maternal grandmother, the family of desserts do on important occasions, is a bit different from the traditional recipe because I add 1 \ 2 packet of yeast to make it more soft whir fully almonds so to be juicier and add to the mix a glass of home-made limoncello.

muffins with almonds by Angelica

Today I present a recipe for the great muffins with almond flour without

Low Fat Plum Brownies by Hina Gujral

I searched for some low calorie recipe of brownie and end up with this Low Fat version, with some plums in hand and frozen cranberries I got excited about adding a splash of red with plums and cranberries in my brownie, with this Plum Brownie I think I should end my Plum experiments until next season of stone fruits, I don't want my…

Dark Chocolate Tarts by Kiriel du Papillon

I served these tiny tarts at the wedding I catered for my friends Patrizia and Ed. (Full menu here). They were a real hit - rich and creamy and just the right size for a not-quite-guilt-free mouthful. - This is cross posted from my recipe blog at thepapillonpantry.blogspot.com

Weekly Make and Bake Rustic Bread by Karen

This is the trick ~ make up a large batch of rustic artisan style bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a "hodge podge" of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or…

Easy Pasta Casserole by Nazzareno Casha