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cooking.nytimes.com
This classic recipe will come together in the time it takes to make a frittata or a stack of pancakes for brunch You could also try frying the patties in a cast-iron pan alongside eggs in a hole As the maple-and-sage-tinged fat renders out of the sausage, the bread will thirstily absorb it
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A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
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Put leftover egg yolks to good use by baking this recipe for citrus egg yolk cookies.
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This indulgent dairy-free chocolate pudding sweetened with coconut sugar needs only five ingredients and is quick and easy to make!
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For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and a splash of rum to the filling.
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Making a blood orange digestif recipe is a simple process of steeping peels in pure grain alcohol for about six days, then straining and sweetening.
Ingredients: blood oranges, alcohol, syrup
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Simple mashed sweet potatoes flavored with maple syrup and butter.
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Sweet from the maple syrup and spicy from the Cajun seasoning, this mahi mahi recipe is quick and easy to prepare.
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Get Black Pepper Ice Cream Sandwiches Recipe from Food Network
cooking.nytimes.com
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms
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Pretty little cappuccino-hazelnut cheesecakes are dusted with cocoa and topped with a drizzle of mocha-hazelnut.
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Delightfully nutty fondant candy recipe. It includes one variation.