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This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A very easy, very tasty way to spice up your favorite fish. Wasabi, mayonnaise, mustard, and sour cream make a great accompaniment for tuna, crab cakes, or even shrimp cocktail.
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Rich and yummy! This liqueur needs to be made 1 month ahead of giving or drinking! Makes great gifts when poured into separate smaller bottles and tied with ribbon!
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Get Vanilla Bean Cake Recipe from Food Network
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This briny, veggie-centric take on steak will please both your inner carnivore and herbivore.
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What is sexier than an easy dinner that doesn't take a lot of time or strange ingredients, heat up the house, or require a lot of clean up? This is a spicy, saucy, juicy meatloaf made in an air fryer in less than an hour.
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This old-fashioned rhubarb shortcake recipe uses fresh rhubarb in the shortcake as well as in the sauce, with a bonus of fresh strawberries.
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Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!
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Get Plum Cake "Tatin" Recipe from Food Network
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Drambuie is a malt whiskey liqueur. It's used in the fruit mixture for this chocolate fruit cake recipe, which yields a round cake and six jumbo muffins.
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Get 10-inch French Meat Pie Recipe from Food Network
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Make these super chocolaty, over-the-top cookies using a milk chocolate base combined with almond extract, shredded coconut, and a blast of chocolate chips!