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Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that’s the way I prefer to serve this) Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
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Ketchup grows up with the addition of sweet piquillo peppers.
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A splendid concoction of cubed apples and pears, dried cranberries, a bit of flour, honey, and lemon juice is spooned into a baking pan, and then covered with a crumbly butter and nut mixture. Forty-five minutes later, the crisp is brown and beautiful.
cooking.nytimes.com
A salad, modeled on a traditional North African one, that is great for buffets The salad is modeled on a traditional North African salad of oranges, onions and olives I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous
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Get Homemade Granola Bars Recipe from Food Network
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Bobby Flay knows how to make the ultimate burger. To wash it down? His heavenly chocolate marshmallow milkshake.
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If you are vegan or vegetarian, this fake bacon recipe using rice paper, liquid smoke, salty miso, and sweet maple syrup is a must-try.
cooking.nytimes.com
Butterscotch sauce takes its character from brown sugar The sauce contains cream and, yes, butter, and both strike round, rich, pleasingly burnished notes Butterscotch will embrace a foundation ice cream flavor -- classics like chocolate, vanilla and coffee -- with abandon.
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Variations of the classic Singapore Sling abound, but mix up one of these potent and sweet cocktails with this recipe and you'll be pleased with the results.
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This old-fashioned pie is made with crushed pineapple.
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Get Raw Chocolate Cake Recipe from Food Network