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Want to add a new twist to an Old Fashioned, Manhattan, or other cocktail? Tired of using Angostura in every cocktail you make? Interested in getting a new...
cooking.nytimes.com
Mississippi mud pies come in all shapes and sizes: No two are exactly alike They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, "Baked Explorations," features a graham cracker base, a dense brownie, chocolate custard and whipped cream
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A homemade version of the popular breakfast cereal.
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A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
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Deliciously spiced pumpkin bars are given a new twist with the addition of quick-cooking oats
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These almond flour carob brownies sweetened with agave and sucanat are studded with walnuts and make for a moist, chewy gluten-free treat.
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Steam a batch of these vegan rice cakes made with gluten-free rice flour, tapioca starch, coconut milk, and optional food coloring for a kid-friendly dessert.
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.
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A homemade cheese spread with fresh herbs turns a sandwich of roast turkey on whole wheat into something special.
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Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.
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Applesauce sweetens this classic Dutch Baby (puffed pancake). Spread with a bit of melted butter, dusted with confectioners' sugar, and topped with streusel for a delicious brunch offering.
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This is a wonderful dish if you are having people over for brunch. If your just making it for two, simply cut the recipe in half and use a loaf pan. This impresses...