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cooking.nytimes.com
This gently spiced beef pie, adapted from the “Zahav: A World of Israeli Cooking” by the chef Michael Solomonov, is scented with cinnamon, dill and parsley The recipe calls for purchased puff pastry, which makes it extremely simple to make yet wonderfully rich to eat Leftovers will last for a few days in the refrigerator
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Corn, black beans, and black-eyed peas are marinated in a simple vinaigrette dressing for a refreshing corn salsa or salad.
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Get Dor Stop Restaurant - Italian Jumbot Recipe Recipe from Food Network
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Sommelier Clint Sloan of McCrady's in Charleston, South Carolina, swears by this easy short ribs recipe, adapted from the Joy of Cooking, because it brings out the flavors in the braising wine.
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A lightly spiced apple cake with a crunchy cinnamon and walnut topping.
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Pineapple bits and pecans give this coffee cake a tropical taste, and it's a delicious accompaniment to a hot cup of coffee or tea.
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Fresh rosemary flavors this creamy casserole of cubed pork, sweet corn, and pierogies.
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Served in hoagie rolls, these steak and cheese melts--made from start to finish in the air fryer--combine perfectly cooked steak and veggies with melty cheese.
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My mom's easy recipe--Chewy, yummy cookies with breakfast cereal flakes, chocolate chips and nuts...This recipe can be halved or doubled, depending on how many cookies you want! Enjoy!
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This West African seafood stew is a delightful departure from cooking your old standby. A flavorful combination of ground beef and seafood is complimented nicely by ground seeds and finely chopped spinach in a tomato base spiced with habanero.
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This is a great easy salad which uses winter vegetables and fruits and turns salad into something totally unique.