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cooking.nytimes.com
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
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A classic pickled beets recipe, served with fresh dill and crème fraîche.
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These light, tart little cakes are cooked in a water bath like soufflés, so their centers stay smooth, creamy and custardy.
Ingredients: sugar, flour, lemon juice, milk, salt, eggs, lemon
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Brown sugar and cinnamon add depth to this moist, sweet banana bread.
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Caramel rolls, filled with butter, cinnamon, and chopped pecans will make holiday breakfasts, brunches, or even coffee breaks extra special!
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Salmon steaks are sprinkled with seasonings, fresh herbs, and Parmesan cheese, then baked until moist and tender.
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The flavors of white fish, green olives, rice, and fresh orange mingle in these individual parchment packets that make serving a breeze.
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This baby green salad is tossed with a warm Gorgonzola dressing, bacon, and toasted almonds.
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Butter, MCT oil, and cacao powder are blended with water creating a Bulletproof® hot chocolate, a chocolate version of the coffee drink.
Ingredients: water, butter, oil, cacao, vanilla, salt
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Get Flour Tortillas Recipe from Food Network
Ingredients: lard, cool water, flour, salt
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A classic dish made healthier by using Jarlsberg cheese and whole wheat bread crumbs.
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Rich chocolate brownies are topped with amaretto-laced icing and a drizzle of chocolate glaze. They are sure to please any chocolate lover.