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Each slice is decorated to look like a unicorn face--sure to inspire squeals of delight at a birthday party.
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If you'd like, save the orange peels to make candied citrus peel. Cut off the outermost peel of the fruit and reserve, then cut off remaining pith and discard.
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This Mexican sweet cake made with fresh corn kernels will delight fans of sweet tamales.
cooking.nytimes.com
Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more But it doesn't matter much which you include in a given dish: they're all good, and they all cook quickly This preparation is dead easy
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Coconut milk and pumpkin puree are the heart of this soup recipe.
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Toffee bits, crunchy Chex® cereal, pretzels and pecans are mixed with a chocolate and coffee mixture, then topped with powdered sugar for this special and sweet snack mix.
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In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
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Get Graffiti Cake Recipe from Food Network
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Get Blueberry Coffee Cake Recipe from Food Network
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I got this recipe out of a magazine a few years back and I have made it a lot. The person who submitted it said it won her a blue ribbon, she also said she was...
cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body