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cooking.nytimes.com
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family’s habits of dousing vanilla ice cream with tahini and spreading halvah on toast would be considered odd Sesame has long been shunned in American desserts, but its addition to a confection can add a nutty, salty undertone, and sesame desserts are now popping up all over the place These chocolate chip cookies, developed by Ms
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Get Peppernuts Recipe from Food Network
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This Denver scramble recipe is a mixture of slow-cooked scrambled eggs, ham, bell pepper, onion, and cheddar cheese.
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Get Blueberry Pancakes Recipe from Food Network
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The only thing that makes mac and cheese better is beer and bacon.
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Layers of thinly sliced potatoes and curried kale are baked together, creating a buttery galette you can slice and serve for any meal of the day.
cooking.nytimes.com
Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites If you’d prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert
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Cheesy hash brown casserole made with cream of celery soup and sour cream is the ultimate comfort food for your brunch plate.
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Crumb crust, coffee ice cream middle, topped with toasted marshmallow -- like a cross between s'mores and mud pie!
cooking.nytimes.com
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio If you’ve got excellent, ripe fruit, feel free to lay it on top — berries, figs, poached rhubarb or pears, pineapple, plums — anything sweet and juicy will contrast nicely with the milky ricotta filling Or just drizzle the tart with good flavorful honey and serve it plain
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Never turn your oven on again.
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Pecan pie with a layer of cheesecake and a double crust on the bottom is a new twist on the traditional pecan pie.