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Each slice is decorated to look like a unicorn face--sure to inspire squeals of delight at a birthday party.
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A party hit, this Mexican hot chocolate cake uses red chiles, almonds, a rich ganache, and minimal flour to deepen the intense cocoa flavor.
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A sweet yeast-raised doughnut filled with cranberry jelly. Perfect for Thanksgivukkah!
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If you'd like, save the orange peels to make candied citrus peel. Cut off the outermost peel of the fruit and reserve, then cut off remaining pith and discard.
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For all you maple fans who cannot get enough, here is a delicious zucchini-nut bread enhanced by maple flavoring.
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A recipe for the classic warm Christmas cocktail made with milk, Cognac, and rum.
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Use this sweet minted syrup to make the romantic Raspberry Chocolate Kiss Cocktail.
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This cherry pudding is a classic summer offering in England.
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This simple chocolate-drizzled coconut macaroon recipe makes chewy, addictive cookies.
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Four different varieties of beans are baked with bacon, molasses, and brown sugar for a sweet and savory picnic side dish.
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A lemony syrup made by boiling lemon zest with lemon and sugar is the base for this delicious and refreshing hard lemonade with vodka.
Ingredients: lemon, water, sugar, lemons, vodka, ice