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Cashews coated with sugar, cumin, and cayenne pepper are an addictive spicy snack you can bake ahead of a party in large quantities.
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Yellow cake bars are frosted with a shortening and evaporated milk filling in this homage to the famous snack cakes.
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This recipe is by Cathy Barrow and takes About an hour, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
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Get Taco Chili Recipe from Food Network
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Chef John uses classic techniques to bring out more intense flavors in this classic avocado dip.
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Orange juice-infused gelatin holds together this festive cranberry salad featuring a winning combo of bananas, walnuts, Granny Smith apple, and celery.
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Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.
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A fun chicken wing appetizer, the secret is a red-tinged marinade of garlic, chile and soy.
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Get Veal Baci Recipe from Food Network
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This delicious chicken casserole made with oyster, shiitake, and cremini mushrooms coated with a creamy sauce is sure to be a crowd-pleaser.
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A spicy green bean side dish!