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Get Maple Granola Recipe from Food Network
cooking.nytimes.com
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada
cooking.nytimes.com
A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch It’s dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year
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Change up the fruit cake this year by giving it a rich chocolate flavor. Spreading chocolate ganache over the cake completes the transformation.
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Get Fruitcake Cookie Sandwiches Recipe from Food Network
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This cake is a showstopper that a baker with rudimentary skills could pull off The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while still hot so that it saturates the cake, giving it a puddinglike consistency, then wait before using the rest as a high-gloss frosting you sprinkle with sea salt Seemingly complicated, but surprisingly simple.
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Get Sticky-Toffee Pecan-Pumpkin Pie Recipe from Food Network
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Get Rolled Turkey Breast with Nutty Fruit Stuffing Recipe from Food Network