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cooking.nytimes.com
You either like Manhattan clam chowder or you don’t James Beard famously called it “horrendous.” But the chowder has its fans — the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s immigrant past
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Zucchini noodles with cabbage, carrots, red bell pepper, green onions, tossed with a sesame rice vinegar dressing. Light, fresh, and easy!
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Get Raspberry Walnut Irish Soda Bread Recipe from Food Network
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This layer cake will truly sleigh your holiday dessert table.
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Get Roasted Leg of Lamb with Mint and Cucumber Yogurt Recipe from Food Network
cooking.nytimes.com
There’s a lot to like in a little cupcake There’s the joy of having a cake all to yourself The pleasure of getting creamy frosting and tender cake in every bite
cooking.nytimes.com
There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors
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Get Tomato and Watermelon Salad with Mozzarella Recipe from Food Network
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Get Snickerdoodle Cake Recipe from Food Network
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A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
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Get Hummus and Grilled Vegetable Wrap Recipe from Food Network
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Get Chocolate Strawberry Shortcakes Recipe from Food Network