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Rich chocolate brownies are topped with amaretto-laced icing and a drizzle of chocolate glaze. They are sure to please any chocolate lover.
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This toasted pinenut hummus is made with plenty of lemon juice and garlic, with just a hint of tahini for richness.
cooking.nytimes.com
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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Get Creamy Polenta Recipe from Food Network
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If you can start with truly natural dairy — definitely not ultrapasteurized and ideally bought from a farm or a farmers’ market— you are really ahead of the game Real vanilla beans also make a palpable difference I have stopped making vanilla pudding with vanilla extract
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The black Nadia eggplant takes especially well to the grill -- skin on or off -- and eagerly absorbs a dressing of reduced balsamic vinegar.
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These excellent meatballs are especially great for those that have easy access to alligator meat.
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These spicy burgers are full of flavor and smell amazing. They stand on their own, but onions or roasted peppers give them even more of a kick!
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An easy way to add flavor to smoked or grilled meat.
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Bacon and sliced almonds bring smokey and crunchy dimension to this traditional green bean casserole recipe.
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A definite different twist on an old classic. This prime rib will really spice things up! Use the pan drippings for au-jus or make some delicious Yorkshire Pudding. Whip up a batch of fresh horseradish sauce and serve this prime rib with garlic asparagus or a fluffy baked potato. Please note the total time includes 1 hour for marinating.
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Cubes of Spam are fried in a skillet with eggs, and topped with cheese.
Ingredients: eggs, cheddar cheese