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Baked pears make a wonderfully warm treat that's so easy to bake. Get creative and add your favorite nuts and spices for a personalized dessert.
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Chunky peanut butter, butter, evaporated milk and marshmallow creme are partners in this confection.
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This light, delicate smoothie is perfect for those hot summer days. The Asian pear flavor really comes through.
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This traditional recipe for Japanese sushi rice is lightly flavored with a strip of konbu dried kelp.
Ingredients: rice, konbu, water, rice vinegar, sugar, salt
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If you're not a pistachio lover, you can substitute your favorite nuts in these cookies.
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Combine all the tasty components of pumpkin pie to create homemade pumpkin pie ice cream. Serve for any celebration!
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These delicious butter cookies are made with ground almonds and homemade vanilla sugar. They taste best when allowed to ripen for a few days...if you can wait that long!
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This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish for a beautiful presentation.
cooking.nytimes.com
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream
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Port-soaked prunes layered with whipped cream, toasted almonds, and cake.
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Chicken is simmered in coconut milk with galangal, lemongrass, and green onion in this tom kha gai soup, a fresh Thai lunch or dinner recipe.
cooking.nytimes.com
Here is a recipe for homemade quinine syrup, which will take the staid gin and tonic up a few notches The syrup is made from cinchona, the bark of a shrub originally from Peru but now cultivated in various tropical climes worldwide, from which is extracted the alkaloid quinine, the original anti-malarial medication It is available at a well-stocked herb store or, as always, online.