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cooking.nytimes.com
Like all the best devil’s food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress
cooking.nytimes.com
The title of this recipe was getting very long, so I left the last option – roasted artichoke hearts – out of it I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn’t take very long to trim and roast them But it’s not a must; the peppers and goat cheese with the greens are what really stand out
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Get Souvlaki with Merguez Sausage and Piquillo Pepper Yogurt Sauce Recipe from Food Network
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Tasty deep-fried tuna-bites are a real treat!
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A simple but delightful soup that goes well with most Korean main dishes.
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
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Get Thai-Style Basil Shrimp with Basil-Coconut Rice Recipe from Food Network
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Up your grilled (or roasted) chicken game using bone-in cuts and an easy but effective marinade featuring white vinegar, garlic, butter, and Worcestershire sauce.
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Doctor a bottle of barbeque sauce with vinegar, brown sugar, garlic powder, and red pepper flakes and pour it over chicken in a slow cooker for an easy and delicious main course.
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A version of the classic bearnaise sauce, made without butter, is thickened with egg yolks and flavored with tarragon Dijon mustard.
cooking.nytimes.com
What does a chef in Napa Valley do to jazz up her cranberry sauce Add wine, of course This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and cookbook author, and includes smashed fresh ginger for extra verve