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Mix egg yolks and whites separately in the batter to give this chocolate magic cake a pudding-like texture just in time for Thanksgiving.
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Oats, nuts, honey, and dried fruit are all packed into these chewy and nutty granola bars!
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The beloved coffee-infused tiramisu torte is a pretty addition to a dessert table.
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This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!
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A simple yet stylish no-bake cheesecake. Garnish with cherries and chocolate sauce for breathtaking results. This cake is mmmm... good
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This creamy Waldorf Salad boasts the addition of golden raisins, fluffy whipped cream and tangy lemon and orange juices to the usual apples, celery and mayonnaise.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!
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Make your muffins a little healthier by using whole wheat flour, unsweetened applesauce, and sliced strawberries in the batter.
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The possibilities are endless with this shrimp curry that can be served with coconut, peanuts, pineapple, raisins, bacon, chutney, egg, or tomato!
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Thai-style seasonings infuse chicken with a boisterous blend of exotic flavors.
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Chocolate morning glory muffins made with a double dose of chocolate from cocoa powder and chocolate chips are a hearty way to start the day.