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Substitute teff flour for wheat flour to make tasty and gluten-free brownies. Walnuts and chocolate chips are an added bonus!
cooking.nytimes.com
Pecan tassies are bite-size pecan pies disguised as cookies With a simple crust that’s both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.
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This recipe turns a soda fountain treat into a cake, topped with our Vanilla Malt Frosting and malted milk balls.
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These biscotti are wonderfully aromatic, thanks to anise seeds and orange zest.
cooking.nytimes.com
This fantastically moist pistachio cake, adorned with the simplest icing of confectioners' sugar and lemon juice, is adapted from Nigel Slater, the prolific British cookbook author It is elegant and slightly exotic, rich with ground pistachios and almonds, orange zest and rose water And it's delightfully simple to throw together: once you've ground the nuts, you'll have it in the oven minutes.
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Get New England Clam Chowder Recipe from Food Network
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The nutmeg and mace in these muffins along with the cinnamon-sugar topping give these muffins the flavor of cake doughnuts.
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Butterscotch chips and pecans combine to make this a rich, dense, buttery cake, perfect for special occasions or a sweet treat anytime.
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Creamy leek and spinach soup gets its creaminess from plain yogurt and egg yolks added at the end of cooking; serve with a nice bread.
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Steak-frites, goin' up on a weeknight.
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Panko (Japanese bread crumbs) crusted fried chicken breasts with a sweet Tonkatsu dipping sauce. Serve with your choice of steamed white rice, shredded cabbage, or even mashed potatoes.
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A fresh ginger cake recipe from Maxie's Supper Club in New York.