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Haddock is poached in milk and then blended into mashed potatoes and baked in this version of a classic comfort dish from the United Kingdom.
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Oatmeal with almonds and apple chunks makes a deliciously filling breakfast when you're in a hurry.
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A simple but delicious breakfast bake with bread slices, eggs, cheese and ham.
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A biscuit crust filled with sausage, eggs, and cheese. These individual breakfast pies can be made ahead of time, and microwaved as needed.
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A twist on traditional meringue pie, this tart benefits from using juicy, good-quality limes.
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This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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In this one-pot meal of string beans, squash, pork, and prawns, the coconut milk adds richness and flavor.
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This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
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You can substitute brown or green lentils for the red in this dish.
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Chicken, potatoes, onion, chicken broth, cream and seasonings all simmered in bacon drippings with dumpling dough and crumbled bacon.
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Known as bolinhos in Portuguese ("little cakes"), these croquettes are Daniel Boulud's take on a classic Brazilian bar food. Crispy on the outside and fluffy on the inside, with plump chunks of salt cod.