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Plenty of herbs and fresh garlic boost the bread-crumb base of these meatless stuffed peppers.
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A piquant marinade makes elegant Cornish game hens a treat to grill.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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Get Vanilla-Brown Butter Cake with Spring Fruit and Berry Compote, Mint Oil and Toasted Marshmallow Sauce Recipe from Food Network
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This recipe is by Trish Hall and takes 34 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Homemade egg roll wrappers can be a real treat for the self-sufficient cook!
Ingredients: egg, water, salt, flour, peanut oil
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Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
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Enjoy this Haute Habanero Chicken Curry recipe with ingredients and easy step-by-step directions from Chowhound.
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Tart grapes and cooling cucumbers replace tomatoes in this cold soup.
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Get Skirt Steak With Peppers Recipe from Food Network
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This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little These succulent brussels sprouts are served there and at her Thanksgiving table every year “I started playing around with peanut butter — it’s rich and salty like bacon — and it just clicked," Mr