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A hearty vegetarian casserole recipe with porcini, chanterelle, and cremini mushrooms covered in a creamy blue cheese sauce.
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Get Thai-Style Basil Shrimp with Basil-Coconut Rice Recipe from Food Network
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Get Chickpea Curry with Rice Recipe from Food Network
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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At El Rey Coffee Bar and Luncheonette, you can get this rich, silky egg terrine all day long, but it’s particularly wonderful at breakfast or brunch Although it does take time to put together, you can do all of it well ahead – up to 24 hours And the last minute work is minimal (slice an avocado, chop up some fresh herbs)
Ingredients: bread, olive oil, eggs, milk, salt, sugar
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For a taste of the Carolina Low Country, try this savory side of fried okra.
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Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.
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Get Chicken Satay with Peanut Sauce Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Arugula and Pear Salad with Dijon Sherry Vinaigrette Recipe from Food Network
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Ground turkey is combined with thousand island dressing, mozzarella cheese, and sauerkraut for this alternative to the classic Reuben sandwich. Serve with additional thousand island dressing for dipping.
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Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese