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Egg, Cheddar cheese, tomato, and lettuce are seasoned with Cajun seasoning in this Cajun fried egg sandwich recipe.
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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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Rich dark chocolate and a little bit of rum makes this a shortbread cookie fit for a "bajillionaire."
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Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.
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Get Ciabatta Stuffing with Chestnuts and Pancetta Recipe from Food Network
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Steak-frites, goin' up on a weeknight.
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Get Yellow Quinoa Recipe from Food Network
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Give strawberry pie a tropical twist by adding a fresh mango puree baked in a prepared pie crust. Topped with a cinnamon-nutmeg crumb crust, it's fast and easy.
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Get Irons in the Fire Beef Tenderloin Recipe from Food Network
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This delicious tart lets the tomatoes shine. A tomato pie is paired with Gruyere cheese and Dijon mustard, and then brushed with an olive oil-herb marinade after baking.
cooking.nytimes.com
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
cooking.nytimes.com
This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.