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cooking.nytimes.com
In this highly sophisticated confection, soft chocolate ganache and crumbly black sesame streusel sit on top of a salty-sweet black sesame and miso cream Eaten together, the flavors veer toward the savory side — as perfect for people who don’t usually like sweets as it is for dessert lovers looking for nuance and depth At NA/NA in Paris, the chef Nathaly Nicolas-Ianniello garnishes this differently depending on the season – using some combination of micro herbs, edible flowers, and/or tart berries, such as currants or wild blueberries
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This cake recipe uses sourdough starter in the batter for a uniquely delicious cake with a strong milk chocolate flavor.
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This easy version of a Southern barbecue classic pulled pork sandwiches is unbelievably easy, and makes a satisfyingly sweet and spicy supper.
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It is always a pleasure to serve these regal-looking cookies with a baked-on meringue topping.
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Zucchini cooked with dill and rice is served lukewarm or cool, topped with a garlic-yogurt sauce. It's perfect for a summertime dinner.
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Lemon grass and ground beef create a great flavor combination in these simple, fast, and economic kabobs.
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Baked chicken wings basted with an Asian-inspired sweet and spicy sauce make a great appetizer or light meal for watching the big game.
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These slow cooker baked beans and ham go with all your favorite foods and are ready just in time for dinner.
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My daughter created this recipe for her children that are allergic to wheat, eggs and milk.
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Creamy peanut butter and avocado make these chocolate brownies smooth, rich, and vegan. No one will be able to guess the secret ingredient!