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Fresh-popped popcorn is tossed with a gooey homemade caramel sauce and shaped into balls in this easy recipe you just might get hooked on.
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This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.
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Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
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Here is a good recipe for chocolate chip cookies with crisp rice cereal cookies.
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Beer, jalapeno peppers, and onions make this bread a savory treat.
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Try this traditional bechamel sauce as a delicious base for a variety of dishes from chicken to mac and cheese.
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Strawberry brownies made with strawberry cake mix and butterscotch chips are a quick and easy way to make fruity brownies.
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Get Mike's Crispy Treats Recipe from Food Network
Ingredients: butter, marshmallows, salt, cereal, almond
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This is a delicious modification of a classic Thai dish! Seitan and spinach are cooked in a flavorful, peanut sauce. Serve with rice.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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This is a thin, translucent fondant that can be tinted with food coloring. For best results, cakes or petits fours should be covered with a thin layer of almond paste or a perfectly smooth layer of frosting before adding the fondant. The fondant will give the cake a smooth, glossy surface.
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Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla and almond. Will keep for 2 months if refrigerated.