These are easily made with corn off the cob, and when you cook them the kernels might actually pop. The oregano and coarse sea salt add some extra taste and texture.
Curry and pumpkin belong together – the sweet squash balances the earthy robust curry flavor, resulting in a harmonious dish suited to a range of palates. Make it meatless by amping up the nuts or adding chickpeas in place of the chicken.
All the great flavor of a pastrami sandwich, deconstructed into a salad –fuggetaboutit!
The famous New York delis serve warm pastrami – a combination of lean and fatty – on seeded rye with mustard. In Los Angeles, the most best known classic delis add Cole slaw and Swiss. We’ll happily chow down on either one!
The Waldorf Salad was created in the late 1800s in the newly opened Waldorf Astoria Hotel in New York City, and was an instant hit. The bright, bold flavor epitomizes the New York spirit – so what better way to serve it than on the iconic New York bagel?!
The smart set brunches on Eggs Benedict – and the really smart set serves theirs atop a New York bagel.
Pot de Crème is a silky custard that is a cross between flan and creme brulee. Here, we’ve added the sweet earthy flavor of pumpkin to the classic dish.
At once rustic and sophisticated, this dish can be on the table in less than 45 minutes.
German’s Chocolate cake is actually not German, but named after a man by the name of German who made the chocolate. But no matter the name or origin—we just love the ooey-gooey goodness and spectacular looks of this classic cake. This version is just slightly more chocolate and less sweet than the classic; to ramp up the chocolate even more, substitute some of the German’s Sweet Chocolate with semi-sweet or dark.
Take German’s Chocolate cake to the next level with these cupcakes that are not only topped with the caramel pecan frosting, but also filled with it.
You can serve this tart topped with a scoop of the ice cream as well as the caramel sauce…or just as is. The caramel sauce may be made days in advance—if you have the willpower to not use it up before you make the tarts. The pastry crust may also be made a couple of days in advance.
Just the right amount of bourbon adds lovely warmth—without harsh alcohol flavor—to this luscious pumpkin pie.
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