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A rich banana cupcakes recipe with buttercream frosting and caramelized bananas.
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Mustard meets relish in this turmeric-and-beer-laced condiment, which gets a sweet boost from Vidalia onions.
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Similar to the traditional British biscuits, these can also be served buttered or with cheese. For a sweeter biscuit, brush one side with melted semisweet chocolate after baking.
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Chicken thighs are pounded thin and marinated in your favorite teriyaki sauce, then rolled into delicious bundles with ham and cheese. The panko bread crumbs add a nice crunch.
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Here we coat the shrimp with a potent mix of fennel seeds, dried oregano, and garlic and onion powders, and flavor the quinoa with a vibrant pistou.
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With a sweet-hot sauce made from wasabi and honey.
cooking.nytimes.com
This recipe for homemade Oreos came to The Times from the pastry chef Stella Parks, whose trick of rolling out the dough onto cocoa powder gives the cookie a chocolatey boost Using shortening for the cookie cream will lend it a tacky texture, perfect for a cookie-aisle authenticity.
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Twist them apart, dunk them in milk, or eat them whole. There isn't one right way to eat these cookies as long as they get eaten.
cooking.nytimes.com
This recipe is by Oliver Strand and takes About 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Kahlua and Horchata Cupcake Recipe from Food Network
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