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This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.
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Sneak healthy groats into your morning eggs.
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A spicy sauce familiar to fans of Buffalo-style chicken wings is used to bring heat to homemade meatballs in this recipe.
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This copycat recipe for Pop-Tarts® filled with cinnamon sugar has all the flavor of the original but is made completely from scratch.
Ingredients: flour, sugar, salt, butter, vanilla, water, cinnamon
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New York City chef April Bloomfield will publish her memoir and cookbook, tentatively titled A Girl and Her Pig, in 2012. It will feature recipes like the following chilled ricotta served over warm apples.
cooking.nytimes.com
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche It is terrific picnic fare.
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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bacon gives this bean side dish the flavor of baked beans without the long cooking time.
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Simple little baked rice flour snacks with a crunchy top taste like coconut, pure and simple.
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Vanilla-scented white chocolate bark with dried cherries and pistachios is so simple to prepare in the microwave.
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This homemade lemon meringue pie has zero wheat or milk, satisfying both gluten-free and lactose-free pie-lovers with an impressive dessert.