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Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far
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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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Carrot cake receives a healthy organic makeover in this recipe, using organic whole wheat flour, lots of spices, and a carrot glaze instead of a heavy icing.
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This beautiful bird was served at the Obama inaugural lunch.
cooking.nytimes.com
This mildly spicy dish from southern Italy can serve as an appetizer or side Cut the zucchini on the diagonal into long, thin slices, or cut it lengthwise.
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Get Sunny's Spicy Tomato Dip Recipe from Food Network
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On the table in just minutes, this one-bowl Asian meal beats delivery: It's faster, tastier, and better for you.
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Get Smokin Lemon Recipe from Food Network
Ingredients: lemon, syrup, gin, scotch, prosecco, sugar
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Get Grilled Bread with Prosciutto Recipe from Food Network
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Chicken breasts are coated with a savory blend of cheese-flavored crackers, French-fried onions, and toasted sesame seeds. A thin layer of mayonnaise keeps the crust from falling off and keeps the chicken moist and juicy.
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This is a very tasty and extremely simple chicken-pita sandwich stuffed with onion and tomato, and dressed with yogurt.
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I came up with the idea for this sandwich myself and after eating it I couldn't believe how good it was. This sandwich would be fantastic at a tailgate party...