An Oreo cookie crust is filled with a rich custard made from bittersweet and semisweet chocolate. Vanilla-infused whipped cream is crowned high on top.
These cookies combine the bite, citrus aroma, and sweet tartness of Key lime pie. They also have a crisp texture and slight crunch from the sugar on top.
Chicken Marbella, a sell-out at The Silver Palate, is filled with chunks of chicken and flavored with vinegar, brown sugar, dried plums, and olives
Potica (pronounced “po-TEET-sa”) is a paper-thin sweet bread filled with walnuts, honey, sugar, and butter originally from Croatia.
For brunch these corn scones are brown sugar sweet with a savory aroma of rosemary. Brush with melted butter and turbinado sugar for deep golden color.
Perhaps the most crunchy peanut butter cookies you’ll make. Seriously. And that from folks who’ve tried a lot of peanut butter cookies.
Named for the owner’s daughter, this recipe mixes Crabmeat with artichokes and Meunière butter. Use crawfish for a truly unique New Orleans experience.
Your banana bread recipe may be batter-splattered and much beloved, but that doesn’t mean it’s nuttier or banana-ier than this.
Quick. Easy. Delicious. And it all just disappears. That’s what folks are saying about this recipe.
These classic Buffalo wings take their über crispiness from a double dipping in flour. But don’t let us catch you trying that with the blue cheese dip.
Almost any greens will work for this simple side in which olive oil is infused with garlic and shallots before wilting the greens.
Closer to a soft taco recipe, these fajitas are made with sirloin grilled over a hot fire. Top with guacamole, sour cream and salsa and roll them up.
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