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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
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Get BBQ Ribs with Root Beer BBQ Sauce Recipe from Food Network
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A recipe for sweet, easy cinnamon rolls with pink icing, perfect for breakfast on Valentine's Day.
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Get Zucchini and Ginger Naked Cake with Ginger Cream Cheese Frosting Recipe from Food Network
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Chipotle's got nothin' on this taco bowl with creamy cilantro-yogurt dressing.
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A Southern-style casserole with sweet potato biscuits and enough comfort to feed a crowd.
cooking.nytimes.com
This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose “Made in India: Recipes From an Indian Family Kitchen” was released in 2015 The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end.
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Get Spiced Beef and Chicken Kabobs with Cucumber Yogurt Recipe from Food Network
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This healthy roasted carrot and parsnip salad is sweet, earthy, and wholly satisfying, with extra color and flavor from grapes, blue cheese, and spiced pecans.
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Get Weeknight Bolognese Recipe from Food Network