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From the garlic capital of the universe.
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This easy chicken soup uses low-fat, low-sodium chicken broth and is packed with fresh herbs, egg noodles, carrots and celery.
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Get Oatmeal Bars Recipe from Food Network
cooking.nytimes.com
I’ve written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn’t heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he’d had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon I figured if it worked so well in that dish, it could also in a quiche
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Pork chops coated in oatmeal are cooked with mushrooms in a creamy maple sauce.
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Get Peppernuts Recipe from Food Network
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A spiced cupcake recipe filled with fresh strawberry sauce and topped with tangy strawberry–cream cheese frosting.
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Get Whole-Grain Chocolate Chip Cookies Recipe from Food Network
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This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking Refrigerating the coated slices before frying them helps, too
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Chow down on these chocolate-mint beauties.
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This recipe is by Bryan Miller and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Strawberry and Almond Cream Parfait Recipe from Food Network