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cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
cooking.nytimes.com
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
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Get Roast Prime Rib Recipe from Food Network
cooking.nytimes.com
This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
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This refreshing green salad with mandarin oranges, gorgonzola cheese, and toasted almonds is tossed with a sweet poppy seed dressing.
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This green salad uses fresh avocado slices, white onion, red onion, and bacon bits.
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Individual romaine lettuce leaves are topped with a little bit of Caesar dressing and Parmesan cheese creating Caesar salad bites perfect for parties.
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Chef John's Teriyaki Burgers have teriyaki flavors--soy sauce, sake, mirin, hot sauce--right inside the burger so there's no need to serve with messy sauce.
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Get Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette Recipe from Food Network
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Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
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Cook ground turkey with prepared taco seasoning and bell pepper to put atop piles of salad greens and tortilla chips to make a quick and easy taco salad.
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This is an Italian Christmas bread. This recipe is only suitable for the bread machine. I have tried it many times successfully, you will love it.