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cooking.nytimes.com
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams It contains some of the usual suspects — onion and celery — and some unusual ones, like clam juice and vermouth Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
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Classic Caesar Salad with romaine lettuce, homemade croutons, parmesan cheese, and easy homemade caesar dressing. Never buy caesar dressing again!
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Get Pagnotelle Farcite (Savory Stuffed Buns) Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Flavored with grains left over after brewing beer, this robust wheat-rye bread is slightly honey-sweet.
cooking.nytimes.com
Whole grains tend to absorb more water and produce weaker gluten networks, and I found that kneading, as the recipe directs, gave a lighter, loftier loaf.
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Chef John's recipe for pan-fried butter beans is quick, easy, and a delicious side dish to any meal.
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My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided loaves.
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The sharp flavor of spinach wilted in oil combines perfectly with fresh scallops sauteed lightly in garlic and oil, tossed with hot fettuccine, and served with a delectable sauce of cream of mushroom soup, fresh mushrooms and white wine.
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A sweet eggy challah, made with honey and olive oil for rich flavor, is braided with a 4-strand braid, then glazed and baked to a beautiful light golden brown.
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Chicken breasts are sauteed with onion, garlic, and fresh porcini mushrooms in a rich balsamic vinegar sauce in this quick dinner option.
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Get Butter Pecan Donuts Recipe from Food Network