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cooking.nytimes.com
This velvety purée of black beans and coconut milk is the perfect accompaniment to Mayi Moulen, a Haitian recipe for garlicky polenta-like porridge Slices of nutty avocado offer a gentle contrast in texture and another element of richness It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it from her grandmother’s house.
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This spicy, chocolate chip oatmeal cake is very easy to make, and has a chewy texture. The ingredients are mixed in a saucepan.
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We all remember making sticky yummy s'mores by the campfire as kids. These cupcakes make s'mores more "grown up" but just as indulgent...maybe more! Graham...
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Ground beef, potatoes and special seasonings are sealed into a rich pastry and baked. This is a very close knock-off of the Swedish meat pies served at the Scandinavian Festival in Junction City, Oregon. It is not exact, but we like this version better than the Loven Oven pies!
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Cooked chicken, broccoli, mushrooms, and water chestnuts are baked in a creamy Cheddar cheese-topped casserole. Serve with rice and a fruit salad, if desired.
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These delicate crepes are rolled up with a fluffy cream cheese filling and sliced strawberries. Make these as a dessert treat during strawberry season, or for a fancy weekend brunch.
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Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade dressing creating a crowd-pleasing spinach salad.
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This is an awesome autumn twist on the traditional French Onion soup. Apple cider and brandy make it a cozy dish for those chilly fall afternoons.
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Get Shake Shack-Style Burgers Recipe from Food Network
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Flour tortillas are rolled around a creamy, apple pie filling and topped with a buttery, sweet sauce creating delicious dessert enchiladas.
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These addictive oatmeal cookies are flavored with a hint of cinnamon and are full of butterscotch chips.
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Tender pork chops are baked in the oven with creamy scalloped potatoes with a hint of thyme and Dijon mustard.