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cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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One night my husband and I were eating a sweet potato casserole with dinner. My husband said "You know what would be good? Sweet potato squares. You know...
cooking.nytimes.com
True scones are not overly sweet These have wonderful texture; even with whole-wheat flour and all the seeds, they’re light The seed mix I use includes sunflower, pumpkin, sesame, flax and poppy seeds
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An easy gluten-free banana waffle recipe with blueberries. You will need almond flour, rice flour, and tapioca starch.
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Mexican chocolate and cayenne lend exotic spice.
cooking.nytimes.com
This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bake up a dozen tasty meat- and veggie- filled pastries with this wonderful recipe. The pastry has lard which makes it flaky and easy to handle. And the filling is the perfect balance of meat and vegetables. Bake them in pie shells or on cookie sheets. Either way, they 're fantastic.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 5 hours 15 minutes, plus overnight seasoning. Tell us what you think of it at The New York Times - Dining - Food.
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A classic French ham and cheese savory quick bread recipe.
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This recipe isn't just a vegetarian burger; these beet, quinoa, and sweet potato burgers highlight all their fresh plant-based ingredients.
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These crescent-shaped and floral-scented almond cookies are popular all over North Africa, from Morocco to Tunisia. A unique and decadent treat!