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A touch of ginger adds a surprising, yet subtle balance to the creamy tang of goat cheese and the briny sweetness of shrimp in this lovely risotto dish.
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Brisket is the Zelig of the kitchen It takes on the character of whoever cooks it In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm
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Chili is one of those foods which can attract controversy and strong opinion. There are those who believe that beans have no place in chili, like the chili con...
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Get Spaghetti and Meatballs Recipe from Food Network
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Get Take-to-School Taco Bar Recipe from Food Network
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Get Lemony Shrimp and Risotto Recipe from Food Network
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For twenty-four years I was a raging carnivore-until I decided to train for the marathon. I decided to give vegetarianism (or pesco-vegetarianism, rather) a...
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This smooth, creamy cauliflower soup with sharp cheddar cheese is absolutely what you want on a chilly day. It's ready in under an hour. Serve with some crusty bread and a side salad!
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With its seductive flavors of coconut, lime, ginger and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.
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This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.