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cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This quick and easy pumpkin bread is wonderfully moist and has a great texture which comes from sifting the dry ingredients together.
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Wonderfully rich, chocolate cake with a twist. The crystallized ginger, chunks of bittersweet chocolate, and dried apricots mixed into the batter make this cake very special. It is like finding treasure in every bite.
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Get Hot Dog Fried Rice Recipe from Food Network
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Take your corn side dish from ordinary to extraordinary! Sweet corn is grilled and then rubbed with lemon wedges that have been dipped in a mouthwatering combination of spices.
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A fluffy cream cheese and whipped topping layer is spread onto the bottom of a graham cracker crust. And then comes the pudding, pumpkin and spice layer. This luscious pie is then chilled and garnished with ginger-flavored whipped topping.
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Mostarda is an Italian fruit and mustard condiment.
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This is a simplified version of sauerbraten that does not require marinating. Sliced top round steak is browned and simmered with vinegar, brown-gravy mix, and spices. Sour cream could be added at the end of cooking.
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Get Heirloom Tomato Chow Chow Recipe from Food Network
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This gourmet dessert is a wonderful alternative to the Thanksgiving standard of pumpkin pie. I like to offer 2 desserts for that day. This one can be made the day before, freeing up valuable time on Thanksgiving Day for other preparations. These melt in your mouth.
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A little bit of everything in this marinade. It tastes great on grilled pork or chicken.
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Slivered orange zest, orange marmalade, and red pepper flakes add strong, hot citrus flavor to this stir-fry of round-steak strips. Steamed rice is a perfect accompaniment for this dish.