Since preparing a Thanksgiving feast on a barbecue isn’t traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal.
Sweet in flavor and pink in color—optional—these tamales are a treat for breakfast or after a light dinner.
Chiles en nogada, colored as the Mexican flag, belongs to those rare dishes that can give you an incredible blend of flavors while you devour them.
Just in time for the 4th of July, Weber Grills shared some great recipes for appetizers, entrees, and desserts. Up first: bacon-wrapped jalapeno shrimp poppers.
Chilli and chocolate are old friends. In this dessert chimichanga recipe from Byron Bay Chilli Co, the two come together in a fried dessert that’s a great finisher to that Southwestern feast you’ve just served.
Before the generalized use of food additives in processed junk food, a good after school snack would come from the subsoil covered with dirt. Jícama was one of my favorite “all natural” snacks—along with cucumbers and coconut.
Devil’s Tart may sound like a binge watch on Pornhub but it isn’t. Rather, it’s a dessert. At least in this case.