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A moist and flavorful recipe that makes a large carrot cake fit for a crowd.
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Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'.
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This recipe is by Molly O'Neill and takes 2 hours, plus 4 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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A spice-rubbed pork butt is cooked in a pressure cooker in a sauce of honey, molasses, hot sauce, and garlic. The sweet and spicy pulled pork is then served on a Kaiser roll with homemade coleslaw and barbeque sauce.
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These chewy, blue ribbon winners are sure to impress!
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Start with a box of chocolate cake mix and add a few ingredients like sour cream and chocolate chips to make a moist, intensely-flavored chocolate cake that will win you First Prize from your friends and family.