This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Recipe for Blackstrap Praline Ice Cream using a base from Jeni's Splendid Ice Cream.
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
Three-ounce Dixie cups work fine as the molds for this Indian dessert.
When shopping for brussels sprouts, look for small ones that have a bright green color.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Mesclun—a combination of slightly bitter baby greens and other greens like mizuna, arugula, and oak leaf—became all the rage in restaurants during the 1990s.
This dish is based on one prepared by Louis Chan.
A refreshing mix of fruits and vegetables in a sweet and salty dressing, this is a popular street snack in Malaysia.
This delicate pastry is layered with rose-water pastry cream topped with salty pistachios.
This scrumptious dessert showcases the freshest of berries.
This elegant dessert uses strawberry slices to create an edible "rose" on ones plate.
This sweet-tart jam is best served with matzoh.
For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
These chocolatey confections are like a Reese's cup with alot more filling.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
This salad is tangy and fresh, with just the right amount of heat.