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A twist on classic chicken noodle, with Asian spices, rice noodles, mushrooms, kale and bean sprouts.
cooking.nytimes.com
This breadstick has a particularly satisfying crunch I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
www.delish.com
With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
www.delish.com
Ricotta and creamy Taleggio cheeses top these wonderful white pizzas.
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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
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A luscious egg pie with crabmeat, red pepper and Swiss cheese, and a hint of white wine. Serve for a delicious and elegant luncheon!
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Get Lobster Roll Recipe from Food Network
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An elegant, crisp cookie with walnuts and anise seed.
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With tarragon, chervil, and parsley, this bearnaise is very flavorful. Bearnaise is a creamy and elegant sauce that is wonderful with grilled steak, poached salmon, or roasted vegetables.
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Creme fraiche is a thickened, slightly tangy cream, and lends a mellow smoothness to sauces that cannot be replicated. Here it blends with garlic and mushrooms in a sublime sauce over chicken.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum.