Nasi goreng - Indonesian fried rice

Bouchon Bakery's chocolate chunk and chip cookies

Bouchon Bakery's chocolate chunk and chip cookies

The milkiest chocolate ice cream in the world

Spicy cheese crackers

Mushroom , bacon and mozzarella bread rolls

Simple , easy and delicious stir-fry

Chinese steamed egg

Pineapple char siu buns

Creamy , nutty and the best pistachio ice cream I've ever made !

Roasted pistachio ice cream

Chocolate Sponge cake soaked in 3 milks . Calcium overload , folks !

Salmon and corn sliders

Mini chocolate-espresso pound cake

Lemon pistachio cake

Mini blueberry cheesecake

Oven-baked Thai curry chicken rice

Thai green curry chicken fritters

One-step no-churn coffee ice cream

Quick spicy beef stir fry

Ooey gooey sugary oats bars .

Cappuccino-caramel-pistachio oat bars

Coffee chiffonlets with coffee crème chantilly

I've used Serious Eats' no-knead pizza crust recipe and added some meatballs and fresh cherry tomato sauce as toppings .

Simply delicious ....

Whether or not you're going to the Great GoogaMooga this weekend, it seems easy to agree that their food and drink lineup is impressive. To highlight some of the dishes attendees can expect to see this year, our buddy Liza de Guia at Food Curated filmed behind the scenes videos at Landhaus, Jeepney, Northern Spy Food Co., and Joseph Leonard's. More

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As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tasty playdough), and his use of mango as a topping guarantees sweet success. More

This tastes like butter, vanilla, and strawberries: a simple cake that's perfect for spring. More

Incredibly rich and creamy gelato that tastes so fully of chocolate and hazelnuts that you won't need to touch Nutella again. More

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Vietnamese coffee ice cream is my favorite coffee ice cream variant and one of my favorite ways to take coffee, period. More

Even the most diehard haters among you have to admit that a crust stuffed with cheese is pretty brilliant. No? Don't lie to me, people. I can see into your greasy souls. It's bread. Stuffed with cheese. Attached to PIZZA. You can grumble about execution, ingredients, flavor, etc., etc., but you've gotta admit that the idea itself is awesome. So what if we were to try to make it at home? More

A basic New York-style pizza dough. More

I've got to thank Kenji for this idea. He suggested a garlic-knot monkey bread as a Home Slice topic, saying it might be good to do before the big game on Sunday. The byword here is EASY. This is almost a twist-and-dump thing. You could make your own dough for this (here's a suitable recipe), but I just used store-bought pizza dough from the freezer section. You'll need 2 pounds. (Most store-bought pizza doughs I've seen come in 1-pound portions, often 2 to a package.) More

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Dead simple and a coffee fiend's dream come true, these cupcakes start with a base of fragrant espresso cake and a light "foam" frosting made of Swiss meringue and subtly flavored with milk powder. More

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Blondies are often too sweet for my taste, but the idea of adding subtly savory pine nuts to the dessert was too intriguing to pass up. More

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This pasta dish is about the interplay between sweet, plump shrimp and spicy red pepper flakes with sliced garlic giving every bite a slight spark. More

Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs. More

These giant, soft cookies are full of peanut butter, chocolate chips, and M&Ms. More

Even if you have a minimal amount of equipment in your kitchen, it's possible to make great breakfast sausage that will take a plain old egg sandwich to something really spectacular. More

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Ever wanted to make Cheetos from scratch? In Classic Snacks Made from Scratch, Casey Barber presents her own interpretation: she creates a buttery, flaky base with flour and cornmeal, then bakes the puffs in the oven. These Cheetos are certainly different than the ones you'll find in the red bags, but they're still really darn good. More

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Is there anything better than a drop cookie? No rolling, cutting, or fumbling to transfer those delicate shapes to the cookie sheet. Just scoop and bake. You're now roughly 12 minutes away from indulgence. More

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I just got back from Taiwan where I think I ate at Ding Tai Fung three or four times. Their guo tie are amazing and they have this crispy film along the bottom that connects them, any idea how they do that? More

Double battered and fried, these extra-crispy wings' initial crunch gives way to a sweetness, then tang, and ends with a punch of heat—a combination that ensures every last one of them will be devoured. More

A heavily Cajun-seasoned skin gives an earthy and spicy coating to these chicken wings, while hot sauce adds another layer of flavor to create a complexity that goes beyond the standard Buffalo. More

This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired. More

Classic crispy potato pancakes flavored with shallots, pancetta, and thyme. More

Coddled eggs are a fantastic way to feed a group of people soft, runny eggs. This recipe adds multiple peppers for spice and acidity. More

[Photograph: Donna Currie] What Worked: While these wouldn't be considered healthy, if you're going to eat cinnamon buns, you might as well add whole wheat. Except for the color, you'd never know these were whole grain buns. What Didn't: For... More

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Chocolate does double duty in these crunchy shortbread cookies sandwiched with a creamy and decadent dark chocolate ganache. More

DIY cranberry-raspberry newtons with a sweet-tart filling and that signature cookie-cake texture. More