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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
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Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!
cooking.nytimes.com
This is a fast, satisfying fish dinner with Cajun flavors Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites
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Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
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Goat meat, sweet soy sauce, and nutmeg lend a unique, spicy flavor to this Caribbean stew.
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This is a popular Indian dessert recipe that I got from my Indian coworker's wife. It is VERY sweet, so if you don't like overly sweet desserts, you might want to adjust the semolina/sugar ratio accordingly.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made from scotch bonnet and jalapeno chile peppers, this is some of the hottest hot sauce you'll ever try.
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In this easy to prepare recipe, an onion sauteed in butter and thyme is combined with white wine and beef broth. Serve in individual portions topped with a baguette slice and melted mozzarella cheese.
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Pastrami is a Romanian specialty adapted from Turkish basturma.
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Get Floral Apple Pie Recipe from Food Network
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Gorgonzola cheese and pecans top a mix of salad greens or arugula with a drizzle of hazelnut oil.