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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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The whole family will love this classic, mildly-seasoned meatloaf topped with cheese. Some quick-cooking oats help the meatloaf hold together.
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A chocolaty, cookie crumb crust is filled with a silky, chiffon custard filling. The filling is gelatin-based that includes eggs, sugar and milk. When it 's thick and well-blended, sherry, almond extract, chopped almonds and beaten egg whites are folded in. The pie is then cooked up slowly and carefully in a double boiler.
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Green pea patties with Parmesan cheese are a delightful appetizer or side dish for spring or summer parties.
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Spicy and nutty bars with a rich fig flavor. These make a heartwarming snack food.
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Jalapeno adds heat to this cooked cranberry sauce with the essence of orange.
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This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a savory pie with lots of sage, nutmeg and paprika to spice things up. This version of shepherd 's pie is multi-layered with mashed potatoes, peas, corn, ground beef and onion. It 's finished with another layer of mashed potatoes, along with some butter, paprika, salt and pepper.
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This simple, five-ingredient recipe makes a delicious vanilla glaze for cookies.
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This honey dressing with poppy seeds is a sweet way to dress up a fruit salad or a simple green salad.
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A basic recipe for rolled baking powder biscuits. They're easy and go with almost anything!