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cooking.nytimes.com
Think of this as a chocolate Vietnamese iced coffee in dessert form The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.
www.allrecipes.com
These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.
www.delish.com
We've figured out how to whip up an indulgent Southern menu during the workweek. Just follow our four-step plan for down-home delights.
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Get Grilled Pork Chops with Green Beans and Chimichurri Recipe from Food Network
cooking.nytimes.com
These can be served as part of a rice bowl with brown rice, but they also make a nice side dish with just about anything.
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Green chile and chicken corn chowder is the right amount of spicy and the right amount of comfort food for a cold weeknight dinner.
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This cake has not one but TWO mystery ingredients, neither of which will your friends be able to guess. It is a great bring-into-work dessert, as it sparks conversation...
www.simplyrecipes.com
Pioneer Woman's slow cooked fresh green beans with tomatoes, bacon, and onions. A great Thanksgiving side!
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Just like the name of the dish implies, this recipe makes a lovely side dish of green beans, kalamata olives, and tomatoes. These items are tossed with red wine vinegar, garlic, and oregano before being finished with a sprinkling of feta cheese. Allow the flavors to marinate together overnight for even better results.
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Get Fried Green Tomato BLT with Sweet Basil Mayo Recipe from Food Network