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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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This recipe makes crisp and spicy wafer-like ginger cookies.
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A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried.
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Get Eggs, Rancher's Style: Huevos Rancheros Recipe from Food Network
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Try using a mixture of green, yellow and red peppers for these tasty treats.
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An eggless chocolate mousse is poured into a cookie crumb crust and decorated with fresh strawberries and cream in this elegant yet easy dessert.
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Turn a bounty of farm-stand vegetables into a soothing soup to stash away for the cooler months ahead.
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This dressing is delicious and just like the creamy dressing served at a popular Italian restaurant. You may add sugar to taste if it seems too tart.
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Get My Mother's Fried Chicken Recipe from Food Network
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This delicious, just spicy enough tartar sauce is especially good with fried seafood. The honey really mellows the habanero and makes the tartar perfect.
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Historic Washington State Park's annual "Dutch Oven Holiday Sweets and Treats" workshop teaches participants that dutch ovens are the perfect cooking vessels to make desserts, including this pecan pie.
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A quick chicken tacos recipe. You will need shredded rotisserie chicken, garlic, a little oil, cumin, corn tortillas, salsa, and a few garnishes.