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Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.
cooking.nytimes.com
Like all the best devil’s food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress
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Traditional potato-leek soup gets a little kick with the addition of hot sauce for a spicy and warming side or main dish.
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Prosecco gives the classic vinegar and shallot sauce a little fizz.
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A substantial dip recipe modeled on a taco, packed with chicken, beans, green chiles, and cheese and made for serving with a cold beer and tortilla chips.
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This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.
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This is a mushroom lover's dream. Flavored with rosemary and thyme, this rich and creamy soup is easy and delicious.
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This tasty slow cooker chili takes on south-of-the-border flavor when chocolate is added to the pot.
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Shredded Cheddar cheese, Miracle Whip® dressing, and crumbled bacon add delicious flavor to a classic potato salad.
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A creamy blend of buttermilk, sour cream, vinegar, chives, and parsley.
cooking.nytimes.com
Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
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You'll want to drink this when you're in for the evening! Red wine is combined with port wine, vodka, cardamom, cloves, orange zest, cinnamon sticks, almonds and raisins.