With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.
Just like the state fair, minus the crowds.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.