Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Author: Fran Nadzam
Kids and adults alike will not be able to resist these dessert bars.
Author: Land O'Lakes
Author: Gina Marie Miraglia Eriquez
Author: Adeena Sussman
If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.
Author: James Syhabout
This peanut butter fudge recipe utilizes the ease of microwaving and the goodness of peanut butter to make this fudge a sure winner.
Author: Land O'Lakes
Author: Deborah Madison
Author: Padma Lakshmi
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you're tempted to treat them as scraps, please don't throw them away or use them merely for a stock. They're delicious...
Author: Marcus Samuelsson
Author: Elizabeth Falkner
Author: Lillian Chou
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce
Author: Carla Lalli Music
Let the kids measure the ingredients and shake the bags for this sweet snack.
Author: Land O'Lakes
Author: Jean Anderson
Author: Andrea Albin
Author: Rose Levy Beranbaum
It's way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
Author: Kopitiam, NYC
A warm, sultry peanut sauce makes even bean sprouts feel indulgent.
Author: Andy Baraghani
Author: Dede Wilson
Author: Ashley Christensen
Author: Sylvia Harbin