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cooking.nytimes.com
This recipe is by Alex Witchel and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Coconut oil replaces half of the butter in in this unique shortbread recipe to yield moist, delicious sugar cookies with just a hint of coconut.
cooking.nytimes.com
French pâté is in fact easier to make than my grandmother’s chopped liver, which called for rendering chicken fat Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate You don’t have to bother with soaking the livers in milk, a step found in many recipes
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Fresh-popped popcorn is tossed with a gooey homemade caramel sauce and shaped into balls in this easy recipe you just might get hooked on.
www.delish.com
This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.
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The cuter cookie version of your favorite holiday candy.
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Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
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Here is a good recipe for chocolate chip cookies with crisp rice cereal cookies.
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Beer, jalapeno peppers, and onions make this bread a savory treat.
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Try this traditional bechamel sauce as a delicious base for a variety of dishes from chicken to mac and cheese.
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Strawberry brownies made with strawberry cake mix and butterscotch chips are a quick and easy way to make fruity brownies.
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This is a delicious modification of a classic Thai dish! Seitan and spinach are cooked in a flavorful, peanut sauce. Serve with rice.