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cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.
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Well American and Tex Mex or Mexican ... not sure. It just has a nice light spicy flavor. I serve this over my "Kim's Favorite Roasted Creamed Corn," and my...
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Just in time for the holidays —gluten free Cinnamon Bun Muffins.
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You'll want to wake up to this buttermilk waffle recipe from the Saskatchewan prairies, best served with Canadian maple syrup and crisp bacon.
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This is a delicate white cake. Heavy cream is used instead of butter.
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Fried okra made easy in an air fryer without the guilt or mess of a using deep fryer. They make a great vegetarian side dish to any meal.
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Get "Biscuits and Gravy" - Orange-Ginger Biscuits with Scallion-Pork Sausage Gravy, Sesame Mustard Greens and Soy-Glazed Bacon Recipe from Food Network
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A creamy and addictive baked macaroni and cheese gets a smoky kick from chipotle peppers.
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A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.
cooking.nytimes.com
Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution His eggplant casserole is warmed with the spicy North African sausage known as merguez But it works extremely well with lamb sausage, too, or with fresh chorizo.