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Peanut, caramel, and chocolate layers on a shortbread-cookie base.
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Rich and creamy quiche with caramelized onions and Gruyere cheese.
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Calf's liver and onions sliced and pan seared in butter until golden, then simmered in a sour cream and mushroom broth with a touch of Worcestershire sauce.
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This supermoist cake is flavored with molasses for a mellow sweetness.
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Vanilla ice cream is blended with coffee and cocoa. Pour into a glass and enjoy!
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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Get Steaks and Stilton Sauce Recipe from Food Network
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A sauce made of fresh strawberries tops molded cooked cream for a delicious take on the classic Italian dessert.
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A fool is a simple, old-fashioned English dessert made with fruit folded into whipped cream.
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A healthy vegetarian taco salad recipe.