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A spinach salad with mangos, that 's what we call really special. And the ground pepper in the vinegar and oil dressing really makes the mango flavor pop.
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This decadent triple-chocolate pecan pie spiked with bourbon is easy to make and will be a hit with family and friends at Thanksgiving.
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Recipe By: Marcia Kiesel Servings: 6 first-course servings
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Cookie crumb crust filled with peppermint cheesecake filling.
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This is the ideal grand finale for a Fourth of July dinner. The fresh plums might be yellow inside, but cooking them will bring out their crimson color.
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A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.
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This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Morency's Meatballs Recipe from Food Network
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This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.
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This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.
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A sweet bread pudding dessert studded with chocolate chips and pecans is made in a heavy Dutch oven set into the coals of a campfire in this vintage-inspired recipe. For camping, pack all the dry ingredients into a plastic bag, and mixing the pudding will take just a few minutes.
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A nutty cereal crust full of almonds and coconut forms the base of a vanilla ice cream dessert topped with a homemade chocolate syrup and served frozen.