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An adult take on the childhood staple, this sundae combines caramel ice cream with a bittersweet chocolate sauce and crispy cinnamon-sugar chips.
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Buttermilk, brown sugar, and cake flour put the "velvet" in this chocolaty red velvet cake brightened with old-fashioned ermine frosting.
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Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
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Thai black rice and kidney beans give this vegan veggie burger a meaty texture; vital wheat gluten helps it keep its shape when cooked.
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Cannellini beans, garbanzo beans, and kidney beans are tossed together with a refreshing Mediterranean-inspired dressing.
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A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is a loose template; use any spice that seems festive and appealing to you, but bear in mind you are adding a relatively small amount of syrup per drink, so it pays to make it forceful This blend includes cinnamon, allspice, star anise, cloves, vanilla and ginger root.
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Processed cheese food makes this the creamiest fudge ever.
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Packaged ranch-dressing mix discreetly perks up this bean and cheese puree.