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cooking.nytimes.com
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian “India is totally different than Trinidad,” she says
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These quick and easy baked cream cheese wontons are a great appetizer or anytime snack.
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An enormous step up from the usual fast-food breakfast sandwich, this fluffy biscuit is topped with eggs, cheese, country ham, and jam. If this isn't a good way to start off the day, what is?
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Brownie batter and cheesecake batter are the perfect duo in this clever brownie-cheesecake cupcake recipe.
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Great on a cold day or at a Christmas party, this recipe for tasty, spiced apple cider is appropriate for both kids and adults.
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Any flavor of jam can be used in these festive holiday sandwich cookies.
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This quick-and-easy teriyaki sauce comes together fast to to deliver sweet, tangy flavor that takes your chicken and rice to the next level!
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Cherry-flavored gelatin is mixed with creme de cacao, vodka, and white rum then chilled to create these Black Forest cake gelatin shots.
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
cooking.nytimes.com
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
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This Mexican-style 'gravy' is a delicious accompaniment for your burritos, tortilla chips, or whatever you think needs a touch of chili powder and oregano.
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Invited to a party and don't know what to bring? Don't fret! Your host will be all smiles when you show up with a bowl of this Vodka Sangria.