66 mark recipes

Egg-free, dairy-free pancakes from a whole wheat and white flour blend with wheat germ. Vegan-friendly, fast, and budget-friendly breakfast that needs nothing but water.

Vegetarian fried rice with carrots, corn, bell pepper, fresh ginger, and chili flakes. No eggs, no meat, just crispy wok-fried rice loaded with vegetables and soy sauce.

Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple vegan-friendly cornbread muffin that bakes golden in 20 minutes.

Almonds have a wide range of culinary uses although desserts and sweet preparations tend to be the most common.

If you want the juiciest and tastiest pot roast, endeavor to find one with the shoulder bone still attached. And the more of the bone present, the better.

Homemade vinaigrette with extra-virgin olive oil, malt vinegar, garlic, Dijon mustard, tarragon, and dill. A tangy, herbaceous dressing made in five minutes.

This recipe will produce a notably hot chili. But there are plenty of points where you can modify the heat level. You can substitute a bell or poblano pepper for the fresh hot peppers, substitute olive oil for the chile oil, and adjust or eliminate the hot sauce and/or cayenne pepper.

Roast beef po'boy with paper-thin sliced beef marinated in hickory smoked Worcestershire sauce, sauteed onions and bell peppers, melted Swiss cheese, and mayo on broiled French bread.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Dark Christmas cake is the real, old-fashioned fruitcake: dense with raisins, currants, figs, dates, and almonds, deepened with brown sugar, prune juice, and brandy, then aged in brandy-soaked cheesecloth. Make it now, slice it at Christmas.

Dark rum balls made with crushed vanilla wafers, cocoa, nuts, and a generous pour of dark rum, rolled in powdered sugar. No-bake holiday cookie that improves with age in the tin.

Dark chocolate brownies made with both unsweetened and semi-sweet chocolate plus brown sugar for chewy edges and a fudgy center. The bake-sale classic with deep chocolate flavor.

Make your own truffles, they are super smooth, creamy and loaded with chocolate flavor.

Dark molasses gingerbread cookies spiced with cinnamon, cloves, and ginger. Dough chills overnight to develop flavor, then rolls out easily for classic cutout shapes. Makes 80 cookies.

If you are a big fan of dark chocolate and mousse, this ultimate dark chocolate mousse will be sure to satisfy your cravings and taste buds.

Deep dark chocolate fudge cookies loaded with three forms of chocolate: cocoa, semisweet, and unsweetened. Dense, fudgy interior with optional powdered sugar coating for crackle-top contrast.