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cooking.nytimes.com
This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce To update it, use high-quality pappardelle egg noodles, which add richness
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This decadent mousse features dark chocolate, espresso, and mascarpone cheese.
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Moist plum coffee cake is baked with a cinnamon crumble topping sure to please all your guests at brunch.
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Filled with chili seasoned potatoes, chorizo and scrambled eggs, these morning burritos are a fun and lightly spicy breakfast, designed to fill you up and get you excited for the day! Green salsa balances out the richness of the filling with its tangy, fresh flavor.
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This is a frosting I normally put on birthday cakes. Its like the frosting that bakeries put on cakes, but I much prefer to make my own since I know what I am putting into it, and as always, homemade is best.
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Subtle smoky/chocolatey flavors make this Irish stout beer-flavored ice cream a divine treat for St. Patrick's Day or any day. Don't skimp on the cream! How about a scoop on top of a brownie or chocolate cake?
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Homemade chai tea ice cream, infused with star anise, cloves, allspice, cinnamon, peppercorns, cardamom, and black tea.
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Bermuda onions are dipped in a buttermilk batter and deep-fried into a crispy crowd-pleasing appetizer.
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A classic beef Wellington recipe is usually served at a wedding or any variety of stuffy banquet dinners. This recipe is easy to make and will be a hit.
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Cinnamon sweet sticky buns, with melted brown sugar and pecans.
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An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
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Try this popular blended Chilean cocktail made with pisco and lime juice and topped with aromatic bitters.