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The cherry bomb evokes the Shirley Temple that used to make you feel grown-up.
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Chef John transforms a pork shoulder roast into a flavorful cured ham. Plan ahead, as the pork needs to brine for a couple of days.
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In this highly sophisticated confection, soft chocolate ganache and crumbly black sesame streusel sit on top of a salty-sweet black sesame and miso cream Eaten together, the flavors veer toward the savory side — as perfect for people who don’t usually like sweets as it is for dessert lovers looking for nuance and depth At NA/NA in Paris, the chef Nathaly Nicolas-Ianniello garnishes this differently depending on the season – using some combination of micro herbs, edible flowers, and/or tart berries, such as currants or wild blueberries
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Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer.
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Emily Kaiser devised this simple, fail-safe recipe while living in Oakland, California, with two excessively productive Meyer lemon trees. Likely a cross between an orange and a lemon, the Meyer lemon give this sweet-tart marmalade a bright citrus flavor.
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After the horse race, settle down to this classic American pie - it has chocolate chips, walnuts and an infusion of bourbon.
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Get Chocolate Cake with Divinity Icing Recipe from Food Network
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Get Candy Cane Hot Cocoa Spoons Recipe from Food Network
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Get Cucumber Cocktail Recipe from Food Network
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This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.
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These scuffins, a cross between muffins and scones, are a scrumptious mini treat flavored with milk chocolate, dried cherries, and coconut.