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cooking.nytimes.com
You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
www.delish.com
Bold flavors star in this Vietnamese salad acidic lime juice, hot pepper, salty soy sauce, and cooling herbs.
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I've simplified one of my favorite dishes so you can make it fast.
www.allrecipes.com
Packed with exotic flavor and spice, this simple chicken soup is an excellent starter to a Thai style dinner.
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This recipe calls for pound cake to be suspended in lemon pudding and then topped with blueberries and whipped cream.
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Pumpkin puree, spice cake mix, chocolate chips, and a few additional spices turn into a quick and easy egg-free treat.
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Pound cake mix makes a dense and moist crust for this creamy and smooth pumpkin cheesecake bar.
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Delightful little bites to enjoy with a light airy frosting that is easy to make. Be sure to garnish these delicious cupcakes with an extra special sprinkle of edible gold flakes or coloured sugar.
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Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditional recipe. Oliebollen are a traditional treat on New Year's
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Cookies, cupcakes? You don't have to choose. These cupcakes have a hidden chocolate chip cookie dough center for the undecided among us.
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Maraschino cherries and chocolate chips are folded into this prize-winning 3-layer Black Forest cake sure to be a crowd-pleaser at a party.
www.chowhound.com
An easy chocolate cake recipe made in a 13-by-9-inch pan and topped with a generous layer of mocha buttercream frosting.