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This chocolate cake filled with ganache is the perfect Valentine's Day cake, bridal shower, anniversary, or for any other romantic occasion.
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Sliced portobello mushrooms are sauteed with onions in garlic-flavored olive oil, then finished with Parmesan and Asiago cheeses.
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Egg substitute, part-skim mozzarella, and fat-free evaporated milk are what make this delicious quiche waist-line friendly.
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These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and served with pineapple, cilantro, and salsa verde.
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Mixed greens are topped with marinated Gouda cheese and tomatoes in a balsamic vinaigrette. An elegant salad that can easily be prepared ahead of time.
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In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.
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Cheesecake literally just got cooler.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Plantain egg rolls or turon are a Filipino dessert of crispy, sugary shells with soft, warm plantains inside; they are quick and easy to make.
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A flavorful, healthy alternative to plain mashed potatoes.
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Looking for fun and easy chocolate dessert experience? Make chocolate fondue! Dip fresh fruit and other dip-ables into the hot, melted creamy chocolate mixture. Takes only 10 minutes to make!
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Pistachio pudding is layered with whipped cream, crunchy candy and chocolate wafers in this chilled dessert.