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This recipe is by Dena Kleiman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garden-fresh tomatoes, bell peppers, celery, and onion are simmered together into this thick, juicy side dish perfect for a summer meal.
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A double-decker cheesecake with chocolate and white cream cheese layers is made extra rich with a chocolate sour cream topping.
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Dried cranberries are plumped up in boiling water and mixed with an easy muffin batter laced with fragrant orange zest and chocolate chips.
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Fresh cilantro and hot sauce add zing to this twist on classic coleslaw.
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Pears are baked with a crumbly oat topping creating a delightful pear cobbler. Serve with a scoop of vanilla ice cream.
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A dark, wonderfully moist bread. I serve at every holiday meal and then enjoy the leftovers at breakfast.
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This caramel corn is great for Monday night football. The assortment of nuts makes it deluxe caramel corn. It takes a bit of time, but is more than worth it.
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The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.
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Peanut butter cookies loaded with chunks of chocolate and peanuts.
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Chicken breasts are gently poached in wine-flavored liquid, then sliced on the bias and served warm or cool with a garlic and ginger-flavored green onion sauce that looks like pesto.
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Sweet potatoes are baked with an apricot sauce and chopped pecans. Would Aunt Birdie steer you wrong?