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This sour cream dip is flavored with herbs and Beau Monde™ seasoning. It's terrific with potato chips or fresh veggies.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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Raspberry thumbprint cookies get a drizzle of white chocolate and a sprinkling of red sugar for a festive Christmas cookie perfect for gifts or parties.
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Peanuts, toffee bits, and peanut butter chips are folded into cookie dough creating a peanut brittle cookie for the holiday season.
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cooking.nytimes.com
Here's a showstopper of a summer pie if there ever was one In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown Don't be intimidated by the lattice top
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These tasty summertime treats take the classic ice cream sandwich to a whole new level with - what else? - cookie dough!
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I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make.
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This fluffy white filling is made with butter, shortening and evaporated milk.
cooking.nytimes.com
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
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