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In this simple and delicious recipe, fresh brats are cooked in a large pot with beer, butter, and sliced onions, then grilled until brown and irresistible. Serve with brown mustard and hoagie rolls.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It’s our take on the salad served at Monk’s Café of Seinfeld fame: big lettuce, big carrots, but our tomatoes are not quite like volleyballs.
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Fresh summer raspberries in raspberry jam on a buttery crust.
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An aromatic, garlicky sauce of Balsamic vinegar and mushrooms graces this chicken dish.
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Fish sauce adds a new depth of flavor to the classic grilled rib eye.
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You'll only need 5 basic ingredients to make this quick and easy caramel sauce at home; drizzle it over any dessert for a delicious treat.
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Get Butternut Squash Risotto Recipe from Food Network
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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This rich and hearty keto-friendly meal is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie 'rice.'
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In this smoked turkey recipe, brining and slow smoking bring BBQ to the Thanksgiving table.