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Umm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding. You can serve it warm with a scoop of French vanilla ice cream.
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Starting with prepared coleslaw mix this recipe for a creamy coleslaw delivers a bit of tang through the use of vinegar, making it a perfect accompaniment for fried chicken, burgers, or fried fish.
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This recipe is by Emily Weinstein and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Components of a popular candy bar come together for fun, chocolaty overnight oats you can make the night before.
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A lovely and simple loaf cake made without eggs has the flavor and fragrance of dates. Serve with a cup of tea or warm with vanilla ice cream.
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This is a denser version of the traditional banana cake and is very easy to make. You can either steam it in a square baking tin, in individual foil cups or do it the traditional way, in banana leaves.
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These sweet potato latkes with cranberry compote and sour cream will be the perfect addition to your Thanksgivukkah menu.
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A tasty pie made from sweet potatoes, and always an interesting addition at Thanksgiving or at anytime of year!!
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This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.
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In this quick and easy recipe, pear and Cheddar cheese are baked into sweet and savory breakfast popovers, and the result is ever so fancy!
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My family loves this cake. Frost with a cream cheese frosting with one ripe banana added and confectioners' sugar sprinkled over the top.
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Broccoli bacon salad with a sweet and tangy dressing is perfect for potlucks, picnics, or lunch parties.