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Cream cheese, chopped olives, a bit of mayo, and shredded pepper Jack cheese make a quick, crowd-pleasing dip.
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In this riff on corn chowder, the Beekman boys toss corn, potatoes, and bacon with cider vinegar. They grow at least five varieties of sweet corn each summer, and they're always coming up with new ways to use it.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This lentil salad recipe is tasty, quick, economical, and vegetarian; who could ask for more?
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Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor.
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Taco seasoning and Mexican cheese blend gives these turkey wraps a south-of-the-border-inspired flair perfect as appetizer bites.
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Get Spicy Muffin Tin Tacos Recipe from Food Network
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Still great after all these years! Chex® party mix has been a party staple for 50 years.
cooking.nytimes.com
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms
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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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Maraschino cherries are wrapped in sugar then dipped in chocolate-flavored confectioners' coating and chilled.