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A popular tropical fruit native to Mexico, the Caribbean, and Central America, soursop tastes a little like creamy strawberries with a hint of pineapple and maybe coconut.
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Bananas rolled in brown sugar and cinnamon are grilled until caramelized and served with vanilla ice cream. You can also cook them in a skillet with melted butter.
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Vinegar with a bit of sugar "pickles " the cucumbers and red onion slices nicely. Serve as is, or spoon over grilled hamburgers or layer between two slices of cheese in a grilled cheese sandwich.
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This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé made from Garnacha grapes.
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The batter for this quick and easy Brazilian dessert is made in the blender, and makes a creamy cornmeal cake your family will love.
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Butter, salt, Worcestershire sauce, brown sugar, and hot sauce are all you need to spice up your pumpkin seed haul from Halloween decorating or any fall cooking involving pumpkins.
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Ground beef, onion, green pepper, and ketchup are seasoned with garlic powder and sweetened with brown sugar to make this hearty meat filling. Serve on hamburger buns.
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A very sweet bar cookie that can be made with Special K™ or crispy rice cereal.
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This simple sweet and sour sauce is delicious with egg rolls, spring rolls and other Asian-inspired delicacies. The pineapple tidbits may be omitted. Alter the amount of cornstarch as needed to obtain desired consistency.
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This easy ice cream tastes just like your favorite cake!
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Why settle for second best? You can enjoy the ultimate in breakfast elegance ... crepes! Serve with whipped cream and your favorite fruit, jelly or syrup.