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Savory vegan muffins loaded with carrots, tomatoes, and celery are seasoned with chili powder and oregano for a muffin you can eat any time of the day!
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This zesty side dish features triple corn goodness! Onions, red peppers, garlic, and corn are baked in a cornmeal pudding with a crispy crust of shredded Cheddar and crushed tortilla chips.
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This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. A melted Cheddar crust tops it off.
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This delicious breakfast cornbread is loaded with bananas and nuts and keeps well in the fridge. I use a food processor to puree the ingredients.
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This fudge always comes out great.
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This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.
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A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
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Crunchy toasted ramen noodles, almonds, and sesame seeds perk up this easy and different salad made with napa cabbage.
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Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
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Spicy and sweet mango salsa.
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The wildly popular mojito cocktail lends its flavors of rum, mint, and lime to a sorbet that's perfect on a hot summer's day.