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You can really taste the sweet potatoes in this creamy wonderful pie. There 's buttermilk stirred into the filling and a bit of baking soda, sugar, eggs, flour, and a smidgen of butter. There 's a bit of vanilla, but no spices, so the finished pie is mostly sweet potato.
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With fried avocado and a juicy burger, this BLT is better known as a BBLTA.
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Pressed ham is simmered in a sauce made with ketchup, vinegar, mustard, and brown sugar to make these Pittsburgh favorites.
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This moist yellow cake is studded with chocolate chips and spiked with coffee liqueur. It's topped off with a simple chocolate glaze.
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Josey's pumpkin spice bread in a jar is a moist, sticky, sweet pumpkin bread, baked in a mason jar.
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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.
cooking.nytimes.com
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.