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Chicken is stewed with turmeric, shiitake mushrooms, garlic, onion, and brown rice in this one-pot weeknight meal you can make in 30 minutes.
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Make this recipe for triple-ginger ginger snaps with a citrus twist to eat with a tall glass of lemonade on a hot summer day.
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Tofu is dipped in a flavorful coating and baked until crispy.
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Wheat berries tossed with harissa, Greek yogurt, pistachios, and currants.
cooking.nytimes.com
This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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Get Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote Recipe from Food Network
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A mix of Swiss cheeses and smoked Gouda make a rich fondue, perfect for dipping crusty French bread.
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Gluten-free crepes made with rice flour, almond milk, and tapioca flour are just as good as traditional crepes. Fill with your favorite ingredients!
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Tabbouleh made with whole wheat couscous instead of the traditional bulgur is a new twist for this refreshing salad.
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A big wrap is stuffed full of basil-flavored tuna salad and topped with savory provolone cheese and Greek olives.
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Turn your morning tomato juice into a savory eye-opening drink by adding steak sauce, smoky barbeque sauce, and a hint of spice. Serve on ice with a lemon wedge and a celery stick, if you like. It makes a perfect bloody mary when you add vodka.