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cooking.nytimes.com
This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch For those who like to plan ahead, it can be made and frozen – iced and all
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Get Carrot and Pineapple Cake Recipe from Food Network
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Get Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe from Food Network
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Get Zucchini Bread Waffles Recipe from Food Network
cooking.nytimes.com
This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter This is a great dessert to make in advance You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator
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Get Pizza Rustica Recipe from Food Network
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Grilled chicken thighs top this main dish salad that showcases the spicy and sweet flavors of Thai food. Toss with fresh herbs, vegetables, and crunchy peanuts for a simple and light-tasting meal.
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I tried to post this a minute age but it showed up under puddn? Here goes again
cooking.nytimes.com
Here, I’ve riffed on a classic French salade niçoise I save the anchovy for the dressing, but anchovy admirers can add more for garnish — and anchovy avoiders can simply leave them out The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot
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Chard adds a touch of sweetness and earthiness to this classic baked pasta dish.
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The cream cheese-maple sauce is dangerously good.
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Turkey, celery, onion, and herbs in a creamy sauce.