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Dark Chocolate. Bacon. What's not to love? Take yourself on a taste adventure and give these a go. They were a challenge by friends that turned into a great success.
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Cream cheese in this nutty pumpkin bread gives it a smooth tang and sets it apart from the crowd. Two loaves mean there is more to go around.
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This classic Cuban ground beef dish is quick and easy, and is great over rice. It can also be used as a filling for tacos or empanadas.
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Get Gazpacho Recipe from Food Network
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A spinach salad with mangos, that 's what we call really special. And the ground pepper in the vinegar and oil dressing really makes the mango flavor pop.
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Recipe By: Marcia Kiesel Servings: 6 first-course servings
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Cookie crumb crust filled with peppermint cheesecake filling.
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This crispy pizzelle recipe incorporates pumpkin puree and pie spices for a delicious holiday flavor and a deep golden color.
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A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.
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This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Morency's Meatballs Recipe from Food Network
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This is the ideal grand finale for a Fourth of July dinner. The fresh plums might be yellow inside, but cooking them will bring out their crimson color.