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cooking.nytimes.com
The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002 The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
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This recipe for potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping is a terrific side dish.
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Enjoy creamy peanut noodles on the go with this quick Thai-inspired recipe for a backpacking or camping meal reconstituted with hot water.
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Shredded cooked chicken is tossed in a spicy blend of hot sauce and blue cheese dressing in this cheesy, crowd-pleasing appetizer. Nachos never tasted this good.
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Get Belly and Sucker Recipe from Food Network
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An easy recipe for grilled chicken that's been marinated in coconut milk and red curry, served with peanut sauce and simple, spicy cucumber pickles.
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Get Super Scampi Recipe from Food Network
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Get Bolo's Black Beans and Rice Recipe from Food Network
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These easy broiled salmon and shrimp cakes, seasoned with a lively mixture of mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay®, are quick to prepare.
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Tucked inside nests of milk-chocolate shavings are truffle eggs tinted robin's egg blue and dusted with metallic luster. The accompanying marbled eggs are created by dipping more truffles into melted white chocolate swirled with blue food coloring.
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It takes less than an hour to whip up 3 dozen mini muffins made with cornmeal and flavored with jalapeno peppers and Cheddar cheese. They make a bite-sized sweet and savory treat and a fun addition to bring to a potluck.
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Chicken and rice are at the heart of this hearty comfort-food casserole using fat-free cream of chicken soup and light sour cream to help control the calories.