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This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
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Slices of roast pork tenderloin and served on slider buns with a spicy mango slaw.
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You can make your own feuille de brick, but it’s one of those products, like burgundy wine and saltine crackers, better left to the professional artisans. Alas, even finding it commercially made can be difficult as well, but it is worth the effort to procure.  Fortunately, it freezes beautifully, so when you find a source, get more than one package and freeze the extra for future use. Thin as a sheet of tracing paper and as transparent, the dough fries up shatteringly crisp, and makes an incomparable borek Everyone at dinner will ask you how you did it.
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cooked potatoes, onions and carrots are pureed with milk in this soul warming soup seasoned with thyme, bay leaf and parsley.
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This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Herbed Brown Rice Pilaf Recipe from Food Network
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Learning to build a pan sauce is the highest yielding 25 minutes you'll ever spend in a kitchen Pay attention to the flame at each step Use high heat to sear properly and develop fond in the pan, reduced heat to add acid and build flavor, and then no heat at all — turn the burner off
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Cherry tomatoes and sherry vinegar create a dressing with zing.
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Sauteed pork is served with crisp sliced pear and walnuts over a bed of fresh spinach and drizzled with balsamic vinaigrette.
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Baked, stuffed clams - the best you have ever eaten!