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cooking.nytimes.com
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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These easy bread squares are best served right out of the oven.
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Mexican tortillas perfect for fajitas, quesadillas, Mexican pizzas, burritos, nachos. They freeze well. Just stuff them with anything you may have on hand! I learned this from watching my mom in Mexico.
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Harissa is a popular spicy condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and is widely in Tunisian cuisine.
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A great creamy salad dressing with a touch of sweetness and a hint of mustard and garlic. It whisks up beautifully and the flavors improve with chilling. Try it on a salad or use as a dressing for your favorite sliced chicken sandwich.
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This recipe combines features of several hash brown casserole recipes into a dish that is as original as it is delicious. Colby cheese and mild spices transform frozen hash browns into a real treat!
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Crushed ranch-flavored tortilla chips and chili powder give intense flavor to baked catfish fillets.
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A nice tri-tip roast, seasoned with a 4-peppercorn crust, is just the right size for a small dinner party. Use veal or some other rich stock to make a luscious sauce from the pan drippings.
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This Doughnut Cake with Matcha Glaze is tender, buttery, and fragrant with vanilla and mace, with a lovely green tea glaze on top.
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Watermelon rind is prepared and preserved with a hint of lemon and spices.
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Get Beer Shrimp Boil Recipe from Food Network
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Delicious! This recipe originated in Cornwall, England.
Ingredients: yeast, milk, sugar, flour, salt, butter