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Great for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack.
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This recipe is by Elaine Sciolino and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded turkey breast meat joins with hominy and white beans for a flavorful, Mexican-inspired chili that doesn't contain tomato.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pumpkin puree, vanilla wafers, almonds, and chocolate are formed into delightful pumpkin truffles making perfect holiday treats and gifts.
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The graham cracker crust for this pie is made with brown sugar and cinnamon, lending an extra depth of flavors to this tasty treat. The filling is a simple, but lovely egg custard with a hint of vanilla. Pour it into the shell and chill before serving. Decorate the pie with sprigs of mint and a sprinkling of nutmeg.
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These blonde brownies are studded with pecans, chocolate chips, and butterscotch chips for treat with variety.
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Everyone's favorite chocolate cookie. Your life is not complete until you have eaten these cookies.
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Would you believe that chocolate and beets can work together to deliver a tasty muffin? Try this relatively simple recipe and you shall!
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Leftover mashed potatoes give this chocolate cake a velvety texture. Add 1 teaspoon each cinnamon and allspice for a chocolate spice cake!
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Cut back on the sugar and dial up on banana and chocolate flavor in this quick and easy muffin recipe.
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Get Basil Gnocchi Recipe from Food Network