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This fresh fall recipe was developed by the Food Network's Aida Mollenkamp.
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Trying to create an alternative to Heinz and Hunt's, two Brown University undergrads created Sir Kensington's, a small-batch ketchup that balances sweet and tangy (sirkensingtons.com).
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Chef Takashi Yagihashi glazes chicken legs in a mustard sauce; on the side are buttery bok choy and a generously dressed salad.
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This recipe combines chicken breast, curry powder, rice, chopped apple, and cream for lovely, Indian-inspired soup. You will need about an hour to prepare this soup.
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We sass up steamed bass by cooking it in ginger-and-sesame soy sauce and topping it with frizzled jalapeños and scallions.
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A savory combination of spinach, lettuce, and parsley are pureed with rice, not cream, in this cool jade green soup. Garnish with sour cream, paprika, and dill.
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This take on homemade barbeque sauce is given a Korean flavor with the addition of vinegar, soy sauce, and chile-garlic sauce.
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Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
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Get Grilled Risotto Primavera Recipe from Food Network
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Get Beef and Broccoli Recipe from Food Network
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Because this is such a simple salad, all the ingredients should be top-quality. Spring for the best smoked salmon you can find.
cooking.nytimes.com
Making dosas — those gloriously thin, pleasingly sour South Indian flatbreads — at home requires some advance planning You may need to hunt down the ingredients (online or at an Indian market), and you’ll definitely have to soak the lentils and then let the batter ferment for at least 8 hours or overnight But the crisp and flavorful crepes are well worth the effort