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With a pinch of cayenne to spice it up.
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Spaghetti with black truffles.
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A lemon pound cake made with yogurt instead of sour cream.
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These chocolate-covered graham crackers taste like a cross between toffee and peanut brittle.
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Cubes of sweet potatoes and pineapple tidbits are baked with brown sugar, cinnamon, nutmeg and cloves in this Thanksgiving side dish.
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This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious cinnamon-apple oats cook slowly all night in the slow cooker, and are ready for a hot breakfast the next morning.
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This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Parsnips add a sweet, peppery flavor to these mashed potatoes.
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Low fat baking is quick and easy with this 8-ingredient banana bread!
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Buttery cookies with the nutty flavor of whole wheat.
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Chocolate chips and marshmallows are melted in the microwave and then kneaded together into this sweet fondant perfect for cake decorating.