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cooking.nytimes.com
Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.
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Hawaiian oxtail soup with oxtails, slowly cooked to produce their own broth, with ginger, anise, orange peel, peanuts, chili, mustard greens, onions, and cilantro.
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This is an Asian style chicken breast with mixed vegetables. You can add either brown rice or pasta with garlic on a side.
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This updated classic—loaded with celery, carrot, and fresh thyme—is the answer to all your problems on a cold night.
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Prepare for your new go-to taco topping: chipotle crema.
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No ice cream machine? No problem! A Mason jar and immersion blender are all you need to produce this no-churn, creamy, decadent keto strawberry ice cream.
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You need about three large carrots to make this fabulous carrot cake. It's topped with a sweet, homemade lemon cream cheese frosting.
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This is the ultimate egg-in-a-hole. Avobagel > avotoast.
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Nice tasting easy to make pretend cheese cake... Note there are no liquids used with the vanill pudding or the orange jello.
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Hearty granola and cornmeal give these scones a more complex flavor.
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Making risotto requires lots of stirring, but it well worth the effort when your creamy grain dish is spiked with mushrooms and bell pepper, as in this recipe.
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Get Spicy Lobster with Fettuccine and Anchovy Breadcrumbs Recipe from Food Network