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cooking.nytimes.com
This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite I like it matched with slab-bacon tacos and it is marvelous drizzled over roasted cabbage or sweet potatoes I've plopped it into black bean soup. It's a nice addition to a quesadilla, and I enjoy it on a burger enrobed with jack cheese and topped with pickled jalapenos
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Easy and so good for holidays, weddings, or whatever the occasion!
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
An easy recipe for twice-baked potatoes with green chiles and cheese.
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It was Xmas time and I was trying to find a macaron recipe after having tried them in Paris. Lots of recipes around but complicated and off-putting for most...
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Try this easy bite-sized zucchini Parmesan cheese fritter recipe for a nutritious and delicious snack any time of the day!
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The flavor of this hearty rendition is boosted by the addition of sauteed onion, celery and garlic before braising. Bay leaves and cloves are also used.
cooking.nytimes.com
Each recipe below is based on a given root, but feel free to mess around Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
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This is a traditional Swiss recipe for creamy potatoes from my Grossmutter.
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Get Southern Creamed Corn Recipe from Food Network
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Fried onions are mixed with rice and lentils, and topped with yogurt or sour cream. So simple, and so delicious!