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"Over-the-top, sticky, gooey goodness or, as I like to call it, 'love.'" That's how pastry chef Catherine Schimenti describes the thrilling moment she first dipped a warm sticky bun into sweet-salty butterscotch sauce.
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A great way to use corn and, er, get rid of lima beans. The green onions (scallions) give it a vichysoisse like taste at much lower cost.
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This sweet cream pie made with quick-cooking oats, coconut flakes, and maple syrup is reminiscent of pecan pie, but without the nuts.
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This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.
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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
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Fresh pineapple and diced jalapeno pepper spice up an ordinary box of corn bread mix and make it something special to go with your favorite chili or pot of beans.
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Corn, sausage, shrimp, potatoes, and seasonings are all you need to create this traditional South Carolina Low Country favorite.
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A fresh and easy Mexican blender salsa of tangy tomatillos and rich, creamy avocado.
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Mango cake topped with almonds is delightfully moist and delicious thanks to a sweetened mango pulp added to the batter.
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This noodle kugel (noodle pudding) with apple sauce and cinnamon makes an easy and delicious dessert.