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This easy syrup is used in several recipes throughout this cookbook, from pancakes to bread pudding, and even as a topping for coffee cake.
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Pomegranate juice, lemon, vodka, and a splash of triple sec might just be this summer's most fabulous cocktail.
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Sweet potatoes are whipped until light and fluffy in this sweet treat. Serve it warm or cold with a dollop of whipped cream.
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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Remarkably simple and perfect for winter, this squash soup is sweetened with a little bit of honey and garnished with roasted pumpkin seeds.
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Brownies, meet s'mores. 🙏
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Go Greek and win Meatless Monday.
Ingredients: cocktails, alcohol, soups, chocolate
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This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rich and creamy with a butterscotch-like flavor, this banana coconut pudding is sweetened with coconut sugar and can be used as a pie filling as well.
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Get Sweet Onion Tartlets Recipe from Food Network