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cooking.nytimes.com
Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois It’s the state that produces the most pumpkin for canning This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe
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Roast pork with crackling tastes too good to be eaten only on special occasions.
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Get Camembert-Apple Grilled Cheese With Salted Caramel Recipe from Food Network
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Deliriously delicious juice to start your day! The result will be a lovely, creamy, silky smooth beverage - and with a lovely orange glow, it's a real eye catcher, too!
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I created this simple carrot, apple and raisin salad with crunchy almonds during Hurricane Isabel in 2003. It's nutritious, doesn't require refrigeration, and is vegan.
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A nonalcoholic cranberry cocktail recipe with ginger syrup and sparkling apple cider.
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Sugar, eggs, margarine, a dab of vinegar, and a dash of vanilla are stirred up, poured into a prepared crust, and baked until golden brown and set. If you want to get fancy, you can add golden raisins or dates to the basic filling. Either way, serve this with whipped cream and fresh blueberries.
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Fact: Burgers are better with sweet-and-tangy onions glazed in balsamic vinegar.
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"My parents are Ecuadoran," Garces says, "so I find myself adding Latin American ingredients to everything I cook." His take on green bean casserole is a vibrant medley of beans tossed with oranges, dates, and almonds plus a sprinkle of his secret
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Caramelized apples are the filling in this gourmet apple pie topped with a candied bacon crumble, a perfectly decadent Thanksgiving dessert.
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This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.
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A hot, spicy, and colorful slaw is based on shredded bok choy, cucumber, and carrots, then spiked with hot cherry peppers and tossed with a sweet and tangy mustard and jalapeno dressing. Roasted ground ginger and freshly cracked pepper are sprinkled on before serving. Great for those who love spicy foods.