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This creamy salad dressing recipe made with mayonnaise, sour cream, Parmesan, pepper, and garlic is great on wedge salads or as a dip for vegetables.
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Get Chocolate Pudding Recipe from Food Network
cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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A recipe for pulled lamb belly sandwiches from Belcampo Meat Co.
cooking.nytimes.com
The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
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Former pastry chef, Malika Ameen started By M Desserts online, selling pastry-chef-style sweets flavored with unusual spices.
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Make your own Indian-style mango chutney with dates and raisins. This recipe makes enough for freezing or canning.
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Great for rolled and cut cookies.
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This hot sauce recipe blends fresh serranos with lime juice, vinegar, and spices for a fresh and spicy sauce to serve with slow-cooked food.
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Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
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These slow-roasted whole pecans coated in an egg white and sugar glaze spiced with cinnamon make a wonderful snack for any occasion.
Ingredients: egg white, water, pecan, sugar, salt, cinnamon
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Cucumber slices are marinated overnight in a mixture of rice vinegar and honey in this simple side dish.