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Get Oat Congee with Fried Eggs and Scallions Recipe from Food Network
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Rotisserie chicken joins udon noodles in a creamy sauce in this quick main dish.
cooking.nytimes.com
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011 The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies The candies and ice milk can be made ahead of time
cooking.nytimes.com
This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor
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Get Peanut Butter Pie Recipe from Food Network
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A moist cakey vanilla base is coated with a layer of melted marshmallow, then topped off with a chewy butterscotch peanut layer to make an irresistible treat.
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Peanut and curry are blended together for a very unique and creamy textured soup. It goes great with some warm sourdough bread and a light salad.
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Make homemade caramel corn mixed with pretzels, candy corn, and other goodies for a perfect Halloween snack.
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More suited to a cocktail party than a baseball game, this riff on Cracker Jack by Atlanta pastry chef Taria Camerino is sweetened with agave nectar and spiked with tequila. Slow baking turns the popcorn-nut mix fabulously crunchy.
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Get Yassa-Chicken Stew Recipe from Food Network
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Get Peanut Cupcakes with Nougat-Chocolate Frosting Recipe from Food Network