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cooking.nytimes.com
Poundcake is like brownies: a baker's challenge that sounds like child's play The name itself is traditionally half the recipe – a pound each of butter, eggs, sugar and flour – but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter
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Slightly unusual, the sweet strawberries and licorice-flavored fennel in this dessert complement each other perfectly, and the addition of fresh vanilla bean adds depth and dimension to the dish.
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Chicken and strawberries are served over a bed of spinach, sprinkled with almonds and served with a creamy lime dressing.
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Lisa's concoction of caramel popcorn with bits of licorice and pretzels is, in fact, lovely - salty, sweet, chewy, and crunchy.
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Because they are fried in oil, these jelly doughnuts are a traditional dessert for Hanukkah.
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A time-honored Thanksgiving salad that's at our table every year. Sweet and slightly tart, it is a colorful addition to any feast.
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Serving them in little dishes means everyone gets their own, and who doesn't love to dig their spoon into their own cute mini cheesecake?!
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Get Fried Ice Cream with Cereal Crust Recipe from Food Network
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This recipe for baked rhubarb from Martha Stewart Living makes the perfect spring dessert.
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Fruity and sweet, this cocktail delivers a punch that can only come at Zero Hour.
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An easy no-bake dessert with fresh strawberries and bananas, crushed pineapple, and maraschino cherries with graham cracker-cream cheese layers.
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Get Piecaken Recipe from Food Network