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cooking.nytimes.com
This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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In this recipe, pecans are sweetened by soaking them in a simple syrup and then coated with sugar, chili powder, and cayenne pepper before being roasted for a delicious sweet and spicy snack or salad topping.
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This easy dessert recipe is a moist twist on the original pineapple upside-down cake, featuring yellow cake mix, pudding mix, vegetable oil, milk, and brown sugar.
cooking.nytimes.com
This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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Super spicy French toast is served up with lots of butter and confectioners' sugar. This recipe comes from my brother's kitchen in New Mexico, he is a great cook.
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A light cocoa-infused custard is cooked up on the stove and poured into a baked pastry shell layered with a yummy peanut butter and confectioners ' sugar crumble. Chilled and served with whipped cream.
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The sugared rhubarb layer on the bottom bakes up sweet, tender and juicy. And the yummy crumble on the top, made from brown sugar, flour and oats, bakes up golden brown and full of crunch.
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Campari, vodka, vermouth, and grapefruit syrup combine for a tart, citrusy take on bitters.
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The original recipe calls for goat/lamb fat tissue wrap around individual stick to hold the mixture together in the grilling process. Minced lamb is already a...
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Get Caramelized Butternut Squash Recipe from Food Network
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Fresh strawberries are filled with an orange-flavored cream cheese.
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The ultimate icing for decorating cookies.