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cooking.nytimes.com
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
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Get Indian-Inspired Corn Dogs with Mango Dipping Sauce Recipe from Food Network
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Easy one-pot curried turkey soup, a Mulligatawny made with leftover turkey, apples, rice, curry powder, stock, onions, carrots, and celery.
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A recipe for juicy guacamole turkey burgers. You will need dark-meat turkey, chili powder, lime zest, onion, and cilantro for the burger patties.
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Get Hearty Tomato Soup with Lemon and Rosemary Recipe from Food Network
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An open-face apple pie filled with apples, raisins, walnuts. All topped off with a drizzling of sweet icing.
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Palak Paneer is a traditional North Indian delicacy and is an integral part of the Punjabi cuisine. It is also one of my favourite dishes. Not just because I...
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Get Old-Fashioned Apple Crisp Recipe from Food Network
cooking.nytimes.com
Mackerel is a sustainable, velvety, sweet-tasting fish that deserves more attention than it usually gets Here, the pale fillets are roasted on a bed of fragrant basil leaves with a lemon zest-infused olive oil, chopped olives and juicy cherry tomatoes. If you have a bottle of cold-pressed lemon olive oil on hand, you can use it here in place of making your own If infusing your own oil, feel free to use either a regular lemon or a Meyer lemon
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This is a delicious vegan dish that can be enjoyed as a side dish or main course.
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Get Spinach Pesto Pasta with Chicken Sausage Recipe from Food Network
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Get Green Papaya Salad with Spicy Grilled Shrimp Recipe from Food Network