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This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Known as bolinhos in Portuguese ("little cakes"), these croquettes are Daniel Boulud's take on a classic Brazilian bar food. Crispy on the outside and fluffy on the inside, with plump chunks of salt cod.
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Save oven space this holiday season by letting your Instant Pot(R) do some of the work. This recipe uses fresh green beans and homemade soup for a healthier take on a classic Thanksgiving dish.
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No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole.
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Tubular ziti pasta meets a rich Alfredo sauce--cream, garlic and Parmesan--and chicken, broccoli and artichoke hearts reap the rewards.
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Scotch whiskey, cream, and organic dark chocolate work well together in this recipe to make a terrific homemade liqueur sure to become a favorite!
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Fluffy cake infused with lemony limoncello liqueur is the perfect ending to an Italian dinner.
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Yummy oatmeal cookies with chocolate chips, raisins and pecans!
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Yams are baked with butter, sugar, evaporated milk, eggs and spices, and topped with a mixture of butter, brown sugar and sugar frosted corn flake cereal.
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Kashmiri Spiced Potatoes This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum...
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To make Chocolate Lady Fingers, substitute 3/4 cup all-purpose flour plus 2 tablespoons cocoa powder for the all-purpose flour.
Ingredients: eggs, sugar, flour, baking powder
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Crisp nutty cookies with just a few simple ingredients.
Ingredients: eggs, sugar, flour, hazelnuts