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This fluffy quinoa tabbouleh salad is unusually delicious with the addition of tuna marinated in soy and lime, shiitake mushrooms cooked in dashi, and a pungent...
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Creamy peanut butter is beaten until soft, milk is slowly stirred in it, and then chocolate pudding mix is added. As soon as they are all blended together, they 're spooned into a pre-baked crust and chilled.
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A dash of tonic and splash of sweet pomegranate juice add immeasurable flavor to this pretty vodka martini.
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Spiked with chocolate liqueur and peppermint schnapps, this cocoa recipe is not for kids.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This decadent spread is perfect on toast, scones, muffins, or tea cakes. Try it on toasted pumpkin bread or pumpkin-millet muffins.
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These quick homemade bagels use a pumpkin and Greek yogurt dough and are sprinkled with cheese before baking in the air fryer.
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Use this bar cookie recipe to get a dairy- and gluten-free version of one of autumn's favorite seasonal treats: pumpkin bars.
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Pumpkin cheesecake with ginger snap crust - an old classic recipe.
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Pork chops are crusted in pecans and breadcrumbs, then topped with a delicious homemade pumpkin butter. This is one of my favorite ways to eat pork.
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Get Pumpkin Seed Dried Cherry Trail Mix Recipe from Food Network