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cooking.nytimes.com
This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence In his 2003 article accompanying the recipe, Jonathan Reynolds said, “The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings.” Did we mention that's it's a cinch to put together
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This is a simple recipe for tasty bread-and-butter pickle chips.
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Get Camembert and Ham Bread Pudding Recipe from Food Network
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Chef John's puffy, glossy Chinese steamed buns are filled with any leftover barbecue pork you have on hand.
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An easy recipe for rich, decadent chocolate s'mores brownies made with chocolate stout beer, crushed graham crackers, and marshmallows.
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A recipe for dairy-free brownies that are cake-y and rich.
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This grown-up, flavorful version of a classic meatball sub comes from blogger Rachel Rappaport of Coconut and Lime.
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This moist whole wheat banana bread spiced with honey and nutmeg and sweetened with honey makes a delicious lunchbox or teatime treat.
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Banana and teff waffles with walnuts are a kid-approved breakfast item that are a perfect mix of tender and crisp. Serve with your favorite toppings.
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Fried catfish filets in a lemon pepper batter.
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Zucchini brownies made with nuts and canola oil are a super moist and chocolaty treat using a recipe that has been passed down through a generation.
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Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage. Substitute the fresh flesh of the tomatoes for the canned tomatoes with chiles, if you like. Sausage is an optional ingredient.