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This rich and fluffy cake studded with pecan pieces and fig preserves is a lovely treat to serve at parties when figs are in season.
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Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin.
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Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one!
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These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa instead.
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This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
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These two moist, rich loaves team pumpkin with coconut pudding mix for a remarkable flavor combination.
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Round steak is cut into strips and sauteed with onions, then simmered for an hour with mushroom soup, sliced mushrooms, and sherry, and served over rice.
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Coffee cans make excellent baking tins for breads, as proven here with one-pound cans substituting for conventional bread pans. Well-spiced with cinnamon, nutmeg and allspice, the three medium loaves from this recipe are milder in pumpkin flavor than ot
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Get Strawberry Love Cake Recipe from Food Network
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Moist cupcakes are filled with homemade banana-vanilla pudding and topped with whipped cream and crushed wafers for a classic sweet treat.
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Two pounds of boneless chicken is cooked in water with onions, garlic, thyme and rosemary in this soup with pasta and carrots.