Imagine a big wedge of the Cheesecake Factory's Oreo Cheesecake that you can hold in your hand. Sure, it's not the classiest thing to ever come out of my oven... but who cares. Warm one (or two) up in the microwave, top with a big scoop of vanilla ice cream, and enjoy a filthy good treat.
I have a theory that you can tuck almost any finely chopped or shredded vegetable into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled.
More suited to a cocktail party than a baseball game, this riff on Cracker Jack by Atlanta pastry chef Taria Camerino is sweetened with agave nectar and spiked with tequila. Slow-baking turns the popcorn-nut mix fabulously crunchy.
These couldn't have been easier and the results were delicious. I added some green pepper for color and flavor and I think mushrooms would also be good.
A low-profile pie pastry shell, spread with jam and filled with a thin layer of almond-enriched sponge cake, known as frangipane, is the traditional baked English dessert known as a Bakewell Tart.
The sweetness of the apples and onions really complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family's favorite weekend dinner. —Lillian Julow, Gainesville, Florida
