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Tuna seasoned with lemon and fresh herbs is coated with bread crumbs and fried into crispy golden croquettes in this Spanish-inspired recipe.
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White peaches and bananas lend their natural sweetness to a cobbler that doesn't contain white sugar.
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This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Clayton Miller makes an Indian-inflected tomato jam with ginger, cinnamon, cumin, and cayenne. His "shut-your-piehole puppies," or hush puppies, accompany it.
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Stout gives these chocolate cupcakes a distinctive flavor.
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Get Greek Meatball Hero Recipe from Food Network
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Avocado and banana blend with chocolate chips to create an easy chocolate pudding Popsicle® that will delight kids and parents alike.
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This is a quick and easy baked flan recipe that is prepared in the blender. It's great served warm or cold and has a creamy texture like custard.
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Coquito is a coconut-rum beverage originating from Puerto Rico, popular during the Christmas season. My grandmother and my mother use to prepare it as I was growing up, and the tradition has stayed with me!
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Corn on the cob is marinated overnight in coconut milk and butter before being charred over a charcoal fire. This recipe comes from Medan, a part of Indonesia. Corn is soaked overnight in coconut milk and butter before grilling with charcoal. You won't want to stop nibbling on it! Eat it piping hot, it's not good when cold!
Ingredients: honey, salt, milk, coconut milk, butter, corn
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This is a hearty sweet rice (malagkit) with chocolate dish great for snacks.
Ingredients: rice, coconut milk, cocoa, sugar, salt
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Yeasted dough, layered with butter, ground cardamom, and nutmeg.