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cooking.nytimes.com
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture
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Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.
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Baked white fish, such as cod, haddock, scrod, hake or bass, baked with a buttery Ritz cracker crust.
Ingredients: cod, ritz crackers, butter
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Grilled sweet Italian sausages, bell peppers and red onions, with a honey balsamic glaze, served over a bed of baby arugula
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This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture.
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This is my Brazilian mother's recipe for lasagna. She used ground beef in the sauce and filling and I added the artichokes to the recipe because I love them...
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Delicious and surprisingly simple sushi rolls with imitation crab, cream cheese and cucumber.
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For years I have been making the classic New York drink called an Egg Cream. I could never figure out why it was calld an egg cream since it contained no eggs...
Ingredients: egg, chocolate syrup, milk, seltzer
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An alternative cream cheese frosting without powdered sugar that features brown sugar, honey, and butter, whipped in a jiffy to sweet perfection.
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A creamy perfumed treat.
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Traditional Southern hot boiled peanuts. Raw peanuts boiled in salt water for a salty, shell-shucking-worthy snack.
Ingredients: peanuts, salt, water
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White chocolate peppermint bark is a fresh-tasting, rich, and creamy holiday treat; it's so easy to make, you could make batches as gifts.
Ingredients: bark