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Get Sole with Anchovy Sauce Recipe from Food Network
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Baked tofu mimics egg whites in this vegan version of deviled eggs filled with pureed chickpeas, nutritional yeast, and spicy brown mustard.
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It's mac and cheese in small, round form! Chef John's recipe swaps Israeli couscous for the macaroni and gets a bit of heat from diced pimentos and cayenne pepper.
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Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham.
cooking.nytimes.com
It’s fun to treat beets like baked potatoes sometimes, roasting them skin-on, and serving them with “all the fixings.” For simplicity’s sake, arrange little bowls of the usual suspects — crème fraîche or sour cream, chives, dill, butter and salt and pepper — and let the diners do the work For special occasions, you can upgrade the presentation with a dab of caviar or trout roe.
Ingredients: beets, butter, sour cream, chives, dill
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I had heard of Green Pepper Kimchi, but have never seen nor tasted it. Intrigued, I had the dish described in detail, then set about creating it. This is the...
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Chicken tenders may be known as a kid favorite, but it's hard to find an adult who doesn't enjoy them just as much And there's a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but it shines when baked in the oven
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This recipe is by Daniel Patterson and takes About 10 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If your family loves the little frozen potato tots, try making them at home from scratch.
Ingredients: potatoes, chives, salt, white pepper
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Our Corn Soup Recipe is perfect for the summer-time. It uses the freshest ingredients at their peak season. Corn Soup is chilled and perfect to serve during...
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Get Onion Dip Recipe from Food Network
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Cherry tomatoes and sherry vinegar create a dressing with zing.