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Coconut oil creates a moist, delicate texture in these elegant Key lime cupcakes topped with cream cheese-lime frosting and coconut flakes!
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These tasty drop cookies are a jumble of macadamias, white chocolate, and raspberry jam
cooking.nytimes.com
Fig jam is a perfect way to preserve a surfeit of this seductive fruit The added touch here, beyond the fruit, sugar and lemon juice, is the small amount of balsamic vinegar, which intensifies the sometimes elusive flavor of the figs This jam is wonderful stirred into plain yogurt.
cooking.nytimes.com
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.
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Make your own apricot jam with only three simple ingredients: apricots, lemon juice and sugar. Spread on a nice chunk of Italian bread for a sweet snack.
Ingredients: apricots, lemon juice, sugar
cooking.nytimes.com
High-quality gin, clementine orange juice and a generous splash of seltzer make this cocktail just the thing after a stressful day at the office.
Ingredients: sugar, gin, orange juice
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Moist and slightly sweet brown dinner rolls get their color from a little cocoa and coffee powder. They're like the favorite rolls served at many famous restaurants. Use your bread machine to do the kneading.
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Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
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The autumnal bounty of apples and pears makes this maple syrup and pumpkin pie spice-flavored crisp recipe a fall natural.
www.chowhound.com
A delicious recipe for orange-cardamom cinnamon rolls.
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Like a burrito in a bowl, this dish is great for vegetarians who are hungry for Mexican or for those who are trying to lose weight and are looking for a filling...
www.chowhound.com
This recipe is one I adapted from something I found in our local newspaper over 17 years ago. It is a fantastic go-to dish that everybody loves and my kids devour...