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Little nutty espresso tarts that beg for a scoop of ice cream.
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Sesame seeds and almonds cover a caramel-coated sour apple, while marzipan hides inside.
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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A recipe for a cocktail served at Trick Dog, a Bon Vivants bar in San Francisco.
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Get Mule-ade Recipe from Food Network
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This is perfect served with quiche, homemade home fries and fresh coffee! I make the bread for this recipe using my bread machine!
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Get Kentucky Cooler Recipe from Food Network
Ingredients: meyer lemon, bourbon, zest, sugar, salt
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The sweet yet spicy peach glaze makes any pork chops amazing, plus it's quick and easy!
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This is the most amazing pecan pie. Once you start eating it you can't stop.
cooking.nytimes.com
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms
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Deep green dinosaur kale, bright cabbage, carrots, and a splashy lime, maple, and balsamic dressing make a gorgeous, robust winter salad.
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Get Shirley Temple Of Doom Recipe from Food Network
Ingredients: lemon lime, green, lime juice