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Olive oil cake with hints of lemon and vanilla is a moist and delicious dessert thanks to the olive oil added to the batter.
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Zucchini brownies made with nuts and canola oil are a super moist and chocolaty treat using a recipe that has been passed down through a generation.
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This tender, moist cake is full of old-fashioned comfort, and the yummy brown sugar sauce makes it special. Top with a dollop of whipped cream or a scoop of ice...
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Use an Instant Pot® to create chilorio, a boldly flavored simple stew of pork, ancho chiles, onion, orange juice, cilantro, and jalapeno.
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These fragrant cookies made with pumpkin puree and walnuts are low in fat.
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Chocolate and orange are a traditional pairing, but not one that I've always liked Chocolate has all the muscle in the partnership It mocks the pleading, too-sweet orange
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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A Dutch apple pie recipe with a flaky crust, a sweet apple filling, and a crunchy walnut streusel topping.
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An extra spicy apple pie that uses every spice in the cabinet - cinnamon, nutmeg, coriander, allspice, and cloves.
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Green apple gelatin mixed with cinnamon schnapps becomes a delicious shot, great for the holidays.
Ingredients: green apple, water, cinnamon
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An elegant pastry lattice makes for a stunning presentation on this simple apple, sultana, and cinnamon tart made from a Dutch recipe.
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Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!