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This Jamaican barbeque marinade is a zesty blend of tangy, hot and sweet. Try habanero peppers in place of jalapenos, if you're feeling spicy!
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Embellish already-wonderful spicy zucchini bread with crushed pineapple, and then ladle on the pineapple glaze. What a terrific idea!
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Crowd-pleasing holiday eggnog pound cake with eggnog, dried cranberries, brandy, nutmeg and orange zest.
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Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.
cooking.nytimes.com
Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats It couldn’t be simpler: simmer chopped vegetables for 15 minutes in a spiced brine — we use judicious amounts of clove, allspice, cinnamon and toasted coriander — and pack into jars We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato — a near-apple flavor, but without the sweetness
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Mashed sweet potatoes and cranberry sauce left over after Thanksgiving can be used up in this easy recipe for a moist delicious bread.
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Get Honey Orange BBQ Chicken Recipe from Food Network
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This take on pumpkin pie gets a gloriously thick drizzle of dulce de leche. (Can't find dulce? Caramel is a perfect substitute.)
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Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew. The thigh meat has unbelievable flavor and tenderness.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Adults and kids alike are crazy about these simple-to-make carrot cupcakes topped with cinnamon cream cheese frosting.
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Banana oatmeal muffins with walnuts are a hearty way to start your day and are quick to prepare.