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This decadent cheesecake combines all the flavors of Mississippi Mud Cake - chocolate, marshmallow, and pecan.
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First made for a chili cookoff, these dark chocolate cupcakes have the zing and deep, rich flavor of dried ancho chile and cayenne pepper. They are frosted with a chili-flavored cream cheese frosting, and each cupcake is decorated with a cute dried chili on top.
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Filled with a fluffy cream cheese layer and topped with tart raspberry jam, this no-bake pie is the perfect way to end a summer meal.
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Get Tiramisu Cupcakes Recipe from Food Network
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Golden brown chicken cutlets are served with a lemony artichoke and caper sauce in this straightforward and delicious chicken dish.
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Oven-Baked Buffalo Wings! Here's an easier and less messy way to make Buffalo Wings. Marinate your wings in a spicy sauce, broil them briefly, then serve with a tangy blue cheese sauce.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Boneless, skinless chicken breasts are topped with bacon bits and shredded mozzarella, then baked on a bed of spinach and mushrooms with a garlicky cream sauce.
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The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002 The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
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This recipe for potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping is a terrific side dish.
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Enjoy creamy peanut noodles on the go with this quick Thai-inspired recipe for a backpacking or camping meal reconstituted with hot water.
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Shredded cooked chicken is tossed in a spicy blend of hot sauce and blue cheese dressing in this cheesy, crowd-pleasing appetizer. Nachos never tasted this good.