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A delicious and easy pumpkin cake with buttery pecan topping starts out as a box of yellow cake mix before the canned pumpkin and extra spices dress it up.
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Fire-roasting vegetables gives them a robust flavor you'll be happy to have in this tomato soup with Mexican accents from the addition of cilantro.
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Chewy but flavorful beef round steak achieves tenderness when pounded with seasoned flour and gently simmered in a tomato sauce with green bell peppers.
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This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoning to make it easier, but any seasoning combination for fajitas will work. Serve with refried beans and Spanish rice to make an easy meal!
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This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Bet you can guess the secret ingredient in this extra moist and rich spice cake - it's perfect with your favorite cream cheese frosting for the sweetest of endings!
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Cabbage and carrots get a quick brine, then a dressing of sesame, vinegar, cayenne, and sugar for great kimchi flavor without the wait.
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There 's a little ball of almond-perfumed coconut tucked inside each of these muffins that are subtley flavored with chocolate and cinnamon.
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This basic potato soup recipe produces the flavors of a buttery baked potato in the form of soup and is perfect for a quick and easy weeknight dinner.
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Perfect for breakfast or dessert, this applesauce zucchini bread is given texture from chopped pecans and spiced flavor from cinnamon.
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These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!