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cooking.nytimes.com
This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner It gets its hue from a copious amount of braising greens pureed into the custard — baby kale, mustard greens, chard Use all of one or a combination
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These feta-stuffed bites will change the way you think about meatballs forever.
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Get Everything-Bagel Strata with Caper Relish and Smoked Salmon Recipe from Food Network
cooking.nytimes.com
This recipe is by Pete Wells and takes About 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This slaw gets an Asian twist with the addition of pickled ginger, hot sauce, and sesame seeds.
cooking.nytimes.com
This sauce is a tomato jam that tastes more like a richly spiced ketchup A long simmer is important This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney’s cookbook, “Matthew Kenney’s Mediterranean Cooking.” My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne
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An aromatic sauce with the nutty flavor of sesame oil and the herbal sweetness of root beer does double duty as both a marinade and a basting sauce for lamb.
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Get Falafel Recipe from Food Network
www.chowhound.com
This has hints of the caribbean with the mango but also a hit of heat with the pepper jelly. It is a bold sense of flavors, but served over a very simple jasmine...
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Orange-juice-marinated eggplant grilled and stuffed into ciabatta with goat cheese, grilled bell pepper, and spinach.