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cooking.nytimes.com
This is the perfect chocolate cake: beautiful, melting, intense but not heavy The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.
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Cheesy and lightly seasoned, this quick and easy eggplant casserole is sure to please!
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This is a creamy Greek yogurt ranch dressing that gives a fresh herbal flavor to any tacos, burritos, or salads it is paired with.
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In this salad, cranberry sauce and pineapple chunks are stirred into a gelatin base and sprinkled with chopped nuts.
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Creepy orange punch is decorated with candy worms for a ghoulish treat. It is very easy to make.
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Peanut butter and chocolate drink mix form the base of this edible cookie dough that's a great dorm room snack as-is or baked into cookies.
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A four layer dark chocolate torte with a cream cheese and cream frosting. This cake is a family tradition. Every occasion deserves a Chocolate Torte!
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This super-easy Coney-style meat sauce is just what you need to add that extra little something to a hot dog or French fries.
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A fluffy, sweet filling with plenty of fresh strawberries in a graham cracker crust makes an easy no-bake pie.
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Plan a low-carb taco night with these irresistible, keto-friendly beef tacos made with cheese taco shells, avocados, tomatoes, and lettuce.
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The shortcake is loaded with chocolate chips making these strawberry shortcakes with fresh whipped cream an extra special summer treat.
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Yummy cool cucumber molded salad. We have this in the winter and it is so refreshing.