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Cooked in a Instant Pot® with beef broth, these spice-rubbed baby back ribs are finished in the oven for crispy, fall-off-the-bone meat.
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Oatmeal cookies spiced with cinnamon and made chocolaty with cocoa and chocolate chips.
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This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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These chocolaty cupcakes are livened up with a pinch of cayenne pepper and a hint of coffee flavor.
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If you like your deviled eggs sweet and tangy, this one is for you. A hint of onion and garlic add savory flavors.
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Chocolate-covered cherries in cookie form taste as good as they sound!
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Chicken tamales are baked on top of tomato rice with a creamy salsa verde and cheese topping in this chicken tamale casserole recipe.
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This yellow bundt cake made with yogurt and a hint of lemon has a surprise chocolate swirl inside.
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I've been on a real cornbread kick lately. Last week, I came across a recipe for jalapeno cornbread muffins in New York Times, but rather than making the muffins...
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Buttermilk, chocolate chips, and coffee combine to provide sweet layers of flavor and texture in these easy baked donuts.
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Get Risa G's Kick-Butt Hummus Recipe from Food Network