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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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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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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!
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Looking for a fun treat for Christmas? Try these vegan brownies in the shape of Christmas trees. Use pomegranate seeds for the Christmas decorations.
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Crisp, golden brown potato slices are covered with cheese, beans, tomatoes, olives, green onions, and green chiles in this potato nacho recipe that is perfect for game day.
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Enjoy these poppy seed muffins while they're still warm out of the oven for a tasty treat with your morning coffee, tea, or glass of milk.
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Creamy, cheesy custards bake inside caramel-lined ramekins to create this gorgeous hybrid between cheesecake and flan.
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These little yeast-risen dough puffs are deep-fried to a golden brown, then drizzled with honey syrup and sprinkled with cinnamon. They're popular all around the Mediterranean, especially in Greece, and are beloved as a Hanukkah treat among Sephardic Jews.
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These tender and tasty cake mix cookies are sure to be a hit when sandwiched with the homemade coconut cream cheese icing and decorated with chopped pecans.
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This budget-friendly apple coffee cake recipe uses common kitchen ingredients including cinnamon and nutmeg for a satisfying fall treat.