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cooking.nytimes.com
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online
www.simplyrecipes.com
This coconut cake is a total showstopper at any gathering. With lemon curd filling and vanilla buttercream frosting. Make-ahead options; keeps well.
www.foodnetwork.com
Get On Top of Ole Smoky, All Covered with Cheese: Spaghetti and Meatballs Recipe from Food Network
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Get Borscht Cupcakes, Apple Pie Filling, Cinnamon Cream Cheese Frosting and Cheddar Cheese Pie Crust Moon Recipe from Food Network
www.chowhound.com
This pasta sauce takes some time and effort, but it is good enough that my husband, who is a devout meat lover, asks for it all the time. Serve with any type...
cooking.nytimes.com
With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind However, it’s still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup