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This spinach strata recipe takes crusty bread, spinach, and feta and bakes it into one easy breakfast or brunch dish.
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Get Fried Green Tomatoes with Shrimp and Remoulade Sauce Recipe from Food Network
cooking.nytimes.com
This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud’s giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later And you can bail on the sprinkle if it's too much work
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A very quick and sweet ham glaze that's easy to make.
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These protein bars with chocolate, raisins, and cranberries never go into the oven. Just mix the ingredients and refrigerate until firm.
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Tart fresh blackberries and lemon complement a sweet butter tart filling, like a fruit tart married with a butter tart.
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Mangos, roma tomatoes, green chile pepper, and pineapple juice mingle in this salsa recipe.
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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Creamy Brie cheese, turkey slices, and cranberry sauce make these mouthwatering paninis with Thanksgiving leftovers, brilliantly repurposed!
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Enjoy Chef John's recipe for remoulade sauce, made with mayonnaise, Dijon mustard, dill, and capers over crab cakes or with any grilled fish.
www.delish.com
Use this chocolate-mint ganache to make indulgent truffles to give as gifts.
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These bread-and-butter pickles are seasoned with mustard seed, celery seed, and turmeric.