No Southern food spread of any kind—funeral, baby shower, wedding party, holiday celebration, or tailgate—would be complete without a tray of stuffed eggs.
There’s no reason to feel deprived if you’re doing without gluten—or if you know someone who is. It’s got a sturdy, toothy texture and intense, surprisingly “grainy” flavor. It’s also got both a buttery almond topping and a tart lemon glaze over that for the joy of sheer excess.
This one’s got about as much chocolate as we can force into a cheesecake: ground in the crust, melted into the batter, and even shaved on top. We wouldn’t want to shortchange any chocolate lovers!
Chocolate and beets are a natural pair. The earthiness of the beets contrasts with the richness and sweetness of chocolate. The milk chocolate frosting on this cake is laced with orange zest—orange tastes great with both chocolate and beets.
We’ve all had lemon chicken soup with rice or noodles, but quinoa somehow makes any dish heartier and more substantial. Because quinoa is so dense and filling, it’s an excellent way to make Faith’s soup recipe, a riff on avgolemono, a meal.