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The dash of salt added at the end of blending brings out the nutty flavor of the almond butter in this smoothie. Sweet and savory, it makes the perfect energy-boosting snack after a long workout.
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A yogurt dill sauce is a cool, creamy counterpart to salmon poached in a delicate white wine and shallot broth.
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Steamed mussels with a white wine and Greek yogurt sauce. Garnish with plenty of lemon and serve with a good crusty bread.
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Harissa, cumin, and smoked paprika fill these deviled eggs with enough spice and flavor to fire up any party.
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This simple pot pie is a great way to use turkey leftovers and eat your veggies at the same time! Cream of mushroom soup may be used instead of golden mushroom soup in the filling.
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Prepared puff pastry shells filled with sweetened cream cheese and blackberries are baked in minutes to make a fast and easy dessert.
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Unsweetened chestnut puree is folded into a brandy-flavored custard and baked into an airy souffle for an elegant dessert. Top with unsweetened whipped cream.
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Camembert cheese is breaded and deep fried and served alongside cranberry sauce in this quick and easy appetizer that's sure to impress.
cooking.nytimes.com
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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Get Cupcake Christmas Tree Recipe from Food Network
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Dulce de leche is a popular sweet in Argentina and throughout the rest of South America, where it is also called manjar and leche quemada ("burnt milk").
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Made with the usual suspects, such as flour, sugar, and yeast, these soft, crowd-pleasing dinner rolls use coconut oil instead of butter.