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cooking.nytimes.com
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
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Fragrant skewers of beef (or chicken, or pork) are are marinated with traditional Indonesian spices.
cooking.nytimes.com
Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more But it doesn't matter much which you include in a given dish: they're all good, and they all cook quickly This preparation is dead easy
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Coconut milk and pumpkin puree are the heart of this soup recipe.
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Toffee bits, crunchy Chex® cereal, pretzels and pecans are mixed with a chocolate and coffee mixture, then topped with powdered sugar for this special and sweet snack mix.
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The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.
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Get Potato and Jalapeno Pepper Pierogies Recipe from Food Network
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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This is a traditional Swiss recipe for creamy potatoes from my Grossmutter.
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Get Southern Creamed Corn Recipe from Food Network
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Toss quinoa with Kalamata olives, feta cheese, tomatoes, and basil for a Greek quinoa salad ideally suited to potlucks, picnics, and barbeques.
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A simple and dense fruitcake that doesn't contain eggs or nuts.