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These BBQ pork totchos, Tater Tots® topped with cheese, barbeque sauce, and coleslaw, bring the southern flavor to a favorite bar food.
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Sous vide at home with Chef John's simple stovetop technique for cooking your steak to a perfect medium-rare.
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This quick and easy coffee cake is made with yellow cake mix and filled with a brown sugar and walnut streusel.
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Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.
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Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake.
cooking.nytimes.com
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
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A pork roast is slow cooked with sweet potatoes, onion and garlic.
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When it comes to football party snacks, Chef John's sticky baked chicken wings are an easy winner, marinated and glazed in a rosemary, ancho, and molasses mixture.
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Vegetable broth hosts tomatoes, onion, garlic, celery, carrot and savory herbs, for a soup that's perfect for a cold winter's day.