From the FoodNotes kitchen
FoodNotes desserts.
24 published notes
This sweet and sour chicken recipe pairs crisp, golden chicken with tender peppers, juicy pineapple, and a tangy sauce that thickens in the skillet. It is ready in about 45 minutes and works well with steamed rice.
Read the noteThese peanut butter cookies have lightly crisp edges, soft centers, and plenty of roasted peanut flavor. The dough comes together in one bowl and bakes in about 10 minutes.
Read the noteThese baked salmon cakes are tender in the center, lightly crisp at the edges, and easy to assemble with canned salmon, breadcrumbs, lemon, Dijon mustard, and fresh herbs.
Read the noteThese individual chocolate lava cakes have set, fudgy edges and a flowing chocolate center. Prepare the ramekins carefully, bake until the edges are firm but the middle still trembles, and serve warm.
Read the noteThis sweet potato hash combines browned, tender sweet potatoes with sautéed onion and bell pepper, plus optional eggs for a hearty breakfast, brunch, or quick dinner.
Read the noteThis carrot cake has a tender, moist crumb, warm cinnamon spice, toasted pecans, and a smooth cream cheese frosting. Bake it as two layers for an impressive but practical dessert.
Read the noteThese chocolate cookies are soft in the center, lightly crisp around the edges, and packed with chocolate flavor. The dough uses melted butter for a straightforward method and needs only a short chill before baking.
Read the noteThis gajar halwa recipe makes a fragrant Indian carrot pudding with soft grated carrots, reduced milk, cardamom, ghee, and toasted nuts. The step-by-step method explains how to cook it until glossy rather than watery.
Read the noteThis suji halwa recipe makes a soft, glossy semolina pudding with deeply roasted suji, fragrant cardamom, ghee, and toasted nuts. The method explains how to add the hot liquid safely and cook the halwa until smooth rather than grainy or watery.
Read the noteThis rice kheer recipe makes a creamy Indian rice pudding with tender grains, fragrant cardamom, and a lightly caramelized milk flavor. Make it on the stovetop with simple ingredients and serve it warm or chilled.
Read the noteHot cakes and pancakes usually describe the same griddle-cooked breakfast, although the meaning changes by region and recipe. Here’s how to tell them apart and make a thick, tender stack.
Read the noteHotcakes and pancakes usually describe the same griddled breakfast cake. Learn when the terms overlap, how regional recipes differ, and how to make either style at home.
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