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cooking.nytimes.com
This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
www.allrecipes.com
Almond, brown rice, and sorghum flours are spiced with cinnamon, cardamom, ginger, and allspice in this gluten-free shortbread.
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Mexican chocolate and cinnamon are nice additions to these oatmeal cookies.
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Ranch dressing, pepperoncini peppers, pickle relish, and olives give this potato salad its distinct flavor.
www.chowhound.com
An easy recipe for rich, decadent chocolate s'mores brownies made with chocolate stout beer, crushed graham crackers, and marshmallows.
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A recipe for dairy-free brownies that are cake-y and rich.
www.foodnetwork.com
Get Sweet Potato and Beet Chips with Garlic Rosemary Salt Recipe from Food Network
cooking.nytimes.com
Skewered melon with chili, salt and lime juice, served as a snack or part of a larger meal, is as unexpected as it is compulsively edible It's also easily assembled and takes no time, and rewards with layers of flavor.
cooking.nytimes.com
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling
www.allrecipes.com
These savory tarts with cream cheese, Cheddar, and pumpkin are topped with a pinch of cinnamon sea salt and buttery toasted pecans for an elegant holiday appetizer.