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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
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This Thai-style salad features firm mango, onion, and bell pepper in a homemade dressing with lime juice and fish sauce.
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This corn bread recipe uses beer, buttermilk, green onion, and jalapeno pepper.
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This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
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Chef John tempers the sweetness of cantaloupe with a hint of heat from cayenne pepper in this refreshingly delicious sorbet.
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Munch on this egg-free edible dough the next time you're craving the taste of chocolate chip cookies and need a quick and easy sweet treat.
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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.
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Sweet and tangy chutney with apples, cranberries, onion, vinegar, sugar, orange zest, and ginger.
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Milk, brown sugar, margarine, peanut butter and vanilla are the only ingredients in this easy fudge.
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Lots of good stuff go into this terrific sauce: brown sugar, ketchup, liquid smoke, Worcestershire, hot pepper sauce, a few other yummy ingredients and almost one cup of whiskey. The ribs won't know what hit them.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.