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Easy stovetop chicken stew with tomatillo sauce, potatoes, corn, and peppers. Perfect for a late-summer dinner.
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A real sweetheart of a cookie! Raspberry liqueur adds a delicate scent and an extra flavor dimension to these crisp, flaky treats. The shiny gloss makes them a beauty to behold.
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This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture.
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This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spice rub traditionally used on a beef brisket to make pastrami is applied it to America's favorite appetizer, chicken wings. The result is a pretty nice chicken wing recipe, which tastes nothing like pastrami.
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Serve up these festive champagne and orange juice classics in glasses rimmed with orange liqueur and sugar.
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This is a super easy recipe that includes no tomato.
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This recipe from Sweden makes light and crisp almond-flavored cookies with just six ingredients.
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Less sweet than most, these nutritious whole wheat muffins are generously spiced with cinnamon, nutmeg and almond extract. Applesauce replaces most of the oil for healthy, tasty snacking.
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This is a bit of an unusual cake, but great for Christmas. The chocolate mixed with raisins, applesauce, and spices gives a nice texture with a lot less work than plum pudding itself.
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Bran cereal and whole wheat flour give this raisin-studded quick bread a nutty taste.