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Chocolate bars with macadamia nuts and white chocolate chips.
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This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mix up an easy herb rub with sage, rosemary, fennel, and bay leaf, and the herb mixture will infuse these easy grilled pork chops with delicious Mediterranean flavors over several hours. Grilling them is quick. If it's raining, just broil the chops.
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Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.
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This pineapple upside-down pound cake is made in a Bundt® pan; filled with pineapple, cherries, cream cheese, and eggs, it's a rich treat.
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This strawberry cake uses a strawberry puree as a natural strawberry flavoring. It tastes light and fresh with a cream cheese frosting and goes well with any occasion.
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This main dish recipe features sliced beef sirloin cooked with potatoes, and onion in a sauce made with prepared dashi soup, sake, and soy sauce.
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These simple butter cookies do not spread in baking.
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Red grapes are the surprise ingredient in a sweet, tangy, and colorful coleslaw made with broccoli, spinach, and red onion.
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Try this recipe for a change from the ordinary. Sauerkraut is baked with mushrooms, onions and cabbage.
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Borscht is a traditional Russian and Polish soup made with beets and cabbage simmered in a rich broth. Garnish with a dollop of sour cream to add a little decadence.