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Cilantro and hot sauce flavored black bean cakes topped with fried eggs and tangy avocado sour cream add Mexican flavor to breakfast.
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In this no-bake pie, a tart lemon cream filling is showcased by a prebaked pecan-studded chocolate crust and topped with sweet chocolate shavings.
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With a sweet topping and filling, this baked peach cobbler upside-down pound cake is sure to a be an impressive dessert at any party or potluck.
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cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.