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cooking.nytimes.com
A good rub makes grilling or roasting easy This one combines the best of the salt-pepper-garlic notes of Santa Maria-style barbecue with the depth of coffee and clove Diners will be hard-pressed to place its complex flavor until you tell them the components
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Chocolate chip and coconut lunch box cookies are a hearty, on-the-go snack to keep you going all afternoon.
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Chocolate, macadamia nuts, Irish cream liqueur, butter, sugar and eggs are stirred together, poured into a pie shell and baked for 1 1/2 hours. It 's enough time to call a few friends over for a delicious treat.
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Who can say no to a delicious no-bake double layer pumpkin pie cheesecake with cream cheese and pumpkin in a prepared graham cracker crust?
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When peaches are in season I like to make this great tasting pound cake. This is a tender moist cake and people always ask for the recipe when I serve it, the...
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Get Blueberry Ginger Mojito Pitchers Recipe from Food Network
cooking.nytimes.com
The genius of this sweet noodle kugel — the rich, custardy casserole that is a staple of Jewish cooking — is that its top is designed to offer maximum crunch while its interior remains creamy and luscious The secret: use a jellyroll pan, which means that there is a greater amount of kugel surface area to brown in the oven, and bake it at a slightly higher temperature Soaking the raisins in sherry or orange juice adds flavor, and also keeps them from burning in the extra-hot oven.
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This Thanksgiving gratin is silky and sweet, topped with gooey marshmallows and delightfully crunchy pecans flavored with chile powder.
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A refreshing and light dessert, perfect for summer.
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Light and moist, with an irresistible crispy top, this blackberry-studded buttermilk cake takes just 20 minutes to prep.
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Bits of pecans and coconut are swirled throughout this rich and sweet German chocolate ice cream.
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Get Roasted Tomatoes Recipe from Food Network