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cooking.nytimes.com
Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
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These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.
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A buttery pecan crust under a pecan cheesecake produces a crowd-pleasing butter pecan cheesecake perfect for Thanksgiving.
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This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
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This is the best cheese cake ever, a true New York cheese cake!
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This cobbler combines huckleberries and peaches. Blueberries can be substituted if huckleberries aren't available. It's great served warm with vanilla ice cream.
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A date filling is sandwiched between an oat crumble crust and topping in this quick and easy recipe for date crumble squares.
Ingredients: dates, water, sugar, vanilla, flour, margarine, oats
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A medley of apples, raisins, orange zest, apple and orange juices are simmered in this family version of mincemeat. Make the filling in advance and refrigerate until ready to use, or bake immediately in a double-crust pie. If desired, stir 1 to 2 tablespoons of brandy into the filling to enrich the flavors.
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This classic Monte Cristo sandwich recipe combines the sweet flavors of French toast with ham, turkey, and cheese. While there are many variations, we pan-fry...
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Yummy oatmeal cookies with chocolate chips, raisins and pecans!
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Yams are baked with butter, sugar, evaporated milk, eggs and spices, and topped with a mixture of butter, brown sugar and sugar frosted corn flake cereal.
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A yummy cake with a margarita flavor and cream cheese frosting, this is fun for Cinco de Mayo or just a party.