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Take your average Bloody Mary to the next level with celery and fennel juice ice cubes.
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Maple syrup and flavoring give an extra burst of maple in this granola with oats, pecans, and walnuts.
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Get The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken "One Big Bird" Recipe from Food Network
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Get Yucatan Style Pork Shoulder Recipe from Food Network
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These chia, hemp, chocolate chip oatmeal bars are a vegan, on-the-go snack that adults and kids love.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple dressing of cider vinegar and maple syrup dresses a mixture of couscous, walnuts, sunflower seeds, almonds, and cranberries in this recipe.
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Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn But don't think that is its only use Bacon-onion jam is also a terrific sandwich condiment
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A fragrant curry powder made from scratch takes this family-friendly Japanese chicken and vegetable curry to a new level of deliciousness.
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Socca is street food in Nice, in the South of France This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed
cooking.nytimes.com
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.