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Popcorn is sweetened with corn syrup, honey, sugar, peanut butter, and vanilla in this recipe.
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A great cooked fudge frosting that's fantastic on brownies.
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Evaporated milk, sugar and strawberries go into this pink confection.
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Rich and buttery. If you don't have almond extract, you can use 2 teaspoons of vanilla in its place. Any type of nuts can be used in place of the walnuts.
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These baked apples are stuffed with cranberries and glazed with a mixture of honey and brown sugar for an extra-special treat that makes the house smell great too!
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This pea sorbet from Atelier Crenn's pastry chef, Juan Contreras brings veggies to the table for dessert.
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The onion rings in this recipe are coated in a batter of semolina flour and club soda, then fried until puffed, crisp, and golden brown.
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This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An exciting array of easily accessible ingredients is mixed together into a brilliantly simple and delicious sauce! Beef, chicken, pork -- you name it -- this sauce will bring out great flavors you never knew existed.
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Whole wheat dough filled with a raisin and date filling is rolled out into these sweet Indian flatbreads, or holige, pan-fried in ghee.
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Use a yellow cake mix and a few simple ingredients to make this moist rhubarb cake that forms a pudding layer on the bottom.
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These are thin waferlike cookies and you must have a pizzelle iron to make them. The Italians call them "Pizzelle Alle Nocciole".