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A light and smooth cream cheese whipped cream sits between layers of sweetened strawberries and store-bought angel food cake in this lovely dessert.
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This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The flavorful marinade - made with soy sauce, sesame seeds and oil, garlic, and a little sugar - gives a unique flavor to beef and vegetables. Serve over white rice for a complete meal.
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Rhubarb custard bars with a shortbread crust and cream cheese topping are the perfect dessert to make with extra rhubarb from your garden.
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This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.
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Fresh strawberries and rhubarb make a delectable combination.
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Liven up your brunch with these delicious, garlicky mushrooms in crispy buttery toast cups.
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For this luscious pie's filling, sweet potatoes are mashed and combined with egg, sugar, salt, cinnamon, ginger, cloves and cream. Pecans are combined with brown sugar and butter to make a rich caramelized topping that's spooned onto the cooked pie before it's slipped under the broiler for a moment or two.
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Frost these banana and nut cookies with Butter Frosting from this site.
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Fresh cucumbers, the tangy brightness of lemon, and effervescent lemon-lime soda combine for a delicious thirst-quenching Southern summer ade.
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This yummy sour cream coffee cake is chilled overnight before baking so it's all ready for you to pop in the oven for a hot, fragrant morning treat.
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You can easily make chewy oatmeal cookies with this recipe that features cherries and nuts.