Get the latest Black flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/black Bon Appetit Magazine--January 2010 Issue. Excerpt: All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, bacon stands in for the guabciale. http://www.grouprecipes.com/108030/spaghetti-and-meatballs-allamatriciana.html Steamed buns are still widely eaten in China although no longer as a main meal (except for breakfast) but as a snack or part of a meal. Besides plain mantou, which usually accompany seasoned and piquant cai dishes, there are a basic types of steamed buns: sweet or seasoned baozi (filled mantou). http://www.grouprecipes.com/108007/steamed-buns-mantou.html Cheescake is one of my most favorite desserts. If you check out my G.R. photos you'll see a variety of cheescakes I bake. Having left over frozen black raspberries from the summer, I made one of my favorites. This recipe lends itself well to adpatation. Either way, it may be a swirled or completely pink/ purple kind of cheesecake. If you can find the seedless berries, even better. http://www.grouprecipes.com/107844/black-raspberry-cheese-cake.html Heat Wave: The Best Chile Pepper Magazine Edited by Dave Dewitt and Nancy Gerlach http://www.grouprecipes.com/107822/chicken-and-goat-cheese-enchiladas-with-black-bean-sauce.html Heat Wave: The Best Chile Pepper Magazine Edited by Dave Dewitt and Nancy Gerlach http://www.grouprecipes.com/107820/grilled-flank-steak-with-pecans-black-beans-and-cilantro.html An Asian appetizer recipe with clams and mussels in fermented black bean sauce (Chef David Tsang) http://www.starportgourmet.com/ClamsandMusselsblackBeanSauce.html http://www.grouprecipes.com/107703/clams-and-mussels-in-black-bean-sauce.html What do you make for a chocolate freak who's allergic to dairy, nuts and soy? Any chcolate except unsweetened is out because of the lethicin, and butter, coconut oil and most shortening is off the books too! Well, I got creative, and busted out the black beans! My initial batch had mixed reviews because of the banana flavour, so I used a rather interesting blend of ingredients in this batch - flaxseed, apple butter and an egg as well. Add rich, dark-roast coffee and bitter chocolate too and you've got a winner! http://www.grouprecipes.com/107672/jr-jrs-brownie-bars.html The Pepper Pantry: Habanero by Dave Dewitt and Nancy Gerlach. Serve over rice or pasta. http://www.grouprecipes.com/107585/pungent-pepper-shrimp-on-pasta.html I love adding to my sponge cakes, genoise, crepes, and other desserts this sort of cream along with the berry or fruit's that may compliment the flavors. http://www.grouprecipes.com/107627/black-raspberry-pastry-cream.html Today show recipe from Jan Dobrich whose grandma made this every Christmas, sea foam is a cross between marshmallow, candy sweet treat, should be light and airy http://www.grouprecipes.com/107375/grandma-duffs-sea-foam.html