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Sliced cucumbers are tossed in a sesame-chili vinaigrette for a simple Japanese-inspired salad.
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Layers of turkey bacon, Cheddar cheese, lettuce, tomato and mayo grace two slices of bread for this triple decker doozie. A wonderful sandwich at any time of the day.
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Virginia eggnog takes classic eggnog and adds whisky and rum for an extra boozy drink for the holiday season.
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Cooking this pilaf in a rice cooks saves space on your stove for cooking other things. Make this vegetarian by using vegetable bouillon instead.
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This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy.
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This cranberry sauce uses prunes and raspberry jam to add new flavors to the holiday classic side dish.
cooking.nytimes.com
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef The vegetarian version works well, and it’s also easier to make If you prefer a very firm tofu, take the extra time to weight it as directed in step 1
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Homemade espresso sugar cubes are simple, fun, and make great gifts for coworkers, friends, and teachers!
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Get delicious spareribs in 5 hours using a slow cooker and this recipe.
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My sister-in-law used to make this for breakfast, it has taste and zing, not bland like your regular scrambled eggs, and easy to prepare too. Suitable for those who likes a bit of spice in their breakfast! Serve with toast and baked beans.
Ingredients: eggs, mayonnaise, chili sauce