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Soft, cake-like pumpkin cookies with pecans and white chocolate chips.
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Dry-rubbed chicken wings are smoked, coated with a buttery hot sauce, and grilled until browned and crispy in this delicious appetizer.
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Fresh peach slices are baked in a vanilla-sour cream custard in this old-fashioned crumb-topped pie.
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This recipe is by Trish Hall and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic.
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These twice-baked potatoes are given a creamy and cheesy texture through the addition of sour cream and Monterey Jack cheese.
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Very rich flourless cake made with lots of chocolate. A velvety ganache icing finishes it off with even more rich chocolate goodness.
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Quinoa chocolate cake, made without flour, is a delicious gluten-free dessert with double the chocolate in every bite.
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Fresh asparagus and mushrooms are wonderful when baked together in a cheesy frittata!
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Succulent pork chops topped with a spicy apple and onion topping and finished with cheese. Perfect with braised cabbage.
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Unsweetened cocoa and milk are cooked up with sugar, egg yolks, butter and flour until thick and very creamy. This rich filling is then poured into a prepared pie crust and topped with a fluffy meringue.
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What a way to celebrate summer! This moist cake can be made quickly using cake mix, strawberry gelatin and frozen strawberries.