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Condensed potato, shrimp and oyster soups are heated with cream, thyme and white pepper for an easy seafood soup.
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A quick and easy microwave fudge flavored with grated orange peel and orange liqueur.
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White chocolate, dried cherries, and almond extract come together in this delicious and sweet fudge.
cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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Meatloaf with crushed tortilla chips, green chile peppers, and chili powder is a Mexican-inspired version of the traditional meatloaf recipe.
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This tasty slow cooker chili takes on south-of-the-border flavor when chocolate is added to the pot.
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Crushed corn chips are coated in a melted marshmallow mixture and pressed into a pan. These treats are sweet, salty, sticky, and crispy.
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Prepackaged meat substitutes are a wonderful transitional food and can really satisfy the appetites of new vegetarians and omnivores alike. This taco filling...
cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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Toffee is baked onto crisp matzoh crackers and topped with chocolate for a Passover crunchy candy treat that everyone will love.
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A healthful alternative to conventional breads, this cake-like snack combines tofu, ripe bananas, and chocolate chips with a prepared pancake mix in a speedy microwave preparation.
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network