This recipe comes from Julie Casey, the pastry chef of Tre Vigne Restaurant in Basking Ridge, NJ.
Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.
Succulent Stewed Rabbit recipe
Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp. This crisp is delicious, served warm.
Hawaiian Sweet-And-Sour Meatballs recipe
Cream cheese and mascarpone cheese makes this creamy and silky cheesecake, rhubarb and strawberry glaze adds the sweet and sour crunch, and the chocolate covered strawberries gives extra surprise. There are so many delicious things going on all at once, it's such a deluxe luxury!