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I've tried my hand at a few healthy brown rice puddings lately, largely disappointed by how un-creamy (and thereby un-fun) they were, even the more custard-like...
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Charred eggplant sauteed with tofu in a sauce made with blended chile peppers, garlic, cilantro, onion, and lime juice. Serve with steamed rice.
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Beef stewing meat is cooked with mustard, vinegar, ketchup, Worcestershire sauce, and sugar among the braising ingredients. Serve over rice or noodles.
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Inspired by German Chocolate Cake, chocolate chips and shredded coconut mixed into the filling put this pecan pie head and shoulders above the rest.
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White chocolate and cranberry cookies are a rich and festive addition to the holiday cookie plate and are quick and easy to prepare.
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The easiest chocolate cake in the world, and minimal cleanup!
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This version of a classic macaroni salad gets a little sweetness from sugar and tanginess from rice vinegar.
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The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins, and Marash red pepper flakes.
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Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion.
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Everyone will think there's apple in this delicious pie, but there really isn't. Peeled, sliced zucchini are sauteed in lemon juice until just tender, and then it 's combined with all the usual apple pie fixings: sugar, cinnamon, brown sugar, nutmeg and flour. The filling is piled into a pastry crust, dotted with butter and topped with a second crust. It bakes for about 40 minutes.
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These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt or cappuccino.
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This recipe makes a poppy seed salad dressing and a green salad with strawberries. Combine the two for a unique salad option.