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These elegant orange liqueur-flavored souffles are a show-stopping dessert for special occasions.
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Brownielike toffee-nut cookies sandwiched around chocolate ice cream.
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Give strawberry pie a tropical twist by adding a fresh mango puree baked in a prepared pie crust. Topped with a cinnamon-nutmeg crumb crust, it's fast and easy.
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A champagne punch recipe for Christmas or New Year's made with blood oranges, kumquats, and pears soaked in spiced syrup, brandy, and Cointreau.
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Ground beef and cilantro make a delicious filling for these flaky empanadas.
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.
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Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms.
cooking.nytimes.com
This recipe is by Jonathan Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Cucumber Mint Agua Fresca! Cool and refreshing agua fresca made with cucumbers, lime, and mint. Perfect way to cool down on a hot day!
Ingredients: cucumbers, lime juice, sugar, water
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This northern Italian cookie is crispy on the outside and chewy within, with a nice nutty flavor.
Ingredients: egg whites, sugar, hazelnuts, almonds
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A traditional whole roast suckling pig recipe.
Ingredients: water, salt, sugar, vegetable oil
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Jamaica flowers and ginger make an exotic tropical tea.
Ingredients: water, ginger, sugar, lime juice