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Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
cooking.nytimes.com
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam – one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe you’re using.  I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, “The crust, the jam and the almond cake.” Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Steph’s tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
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The bright color and taste of mango adds a lift to the classic coconut cream filling in this tart recipe. Randomly placed swirls of cream and spirals of mango add an elegant flourish.
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A recipe for the classic warm Christmas cocktail made with milk, Cognac, and rum.
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Buffalo cauliflower is a tasty appetizer of cauliflower coated in a buffalo dip-flavored breading that happens to be gluten-free!
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Use this sweet minted syrup to make the romantic Raspberry Chocolate Kiss Cocktail.
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You can use your rice cooker to prepare this simple overnight oatmeal with kefir, dried fruit, and nuts that will be a hit with toddlers.
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Get Roast Prime Rib of Beef with Yorkshire Pudding Recipe from Food Network
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Salmon fillets are marinated in white miso, then broiled with a vibrant spinach sauce.
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Traditional Mexican black beans stewed with chorizo and epazote.
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Pumpkin puree adds color and flavor to traditional dinner rolls.
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This simple seaweed version of Japanese dashi provides the foundation for numerous soups and other dishes.
Ingredients: water