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Star Ingredient: Il Trullo Funghi Porcini in Olive Oil Fresh porcini mushrooms are difficult to find and a nuisance to clean. Bottled porcini preserved in oil make this earthy pan sauce easy and spectacular. Recipe By: Grace Parisi
cooking.nytimes.com
This recipe is by Maura Egan and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mushrooms, taleggio cheese
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Not all Halloween-party food has to be in a scary shape or color -- some dishes hint more subtly at the macabre theme, like these shriveled baby potatoes.
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This is really great served with mashed potatoes and peas or veggie of your choice. This dish is a favorite of Nova Scotia, Canada.
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Tender, chewy barley is mixed with extra-virgin olive oil, fresh corn, cherry tomatoes, lemon, and mixed greens in this hearty summer salad.
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Fish sauce adds a new depth of flavor to the classic grilled rib eye.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 2 1/2 hours, plus chilling and defrosting.. Tell us what you think of it at The New York Times - Dining - Food.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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Get Corn Masa Pockets with Classic Shredded Beef: Gorditas con Carne Deshebrada Recipe from Food Network
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This is a steamed pudding of brown sugar, butter, milk, flour, dates, raisins, currants, and candied fruit peel. Serve it with custard, whipped cream or ice cream.
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A spin on crab salad, these towers are dressed up with shrimp and tangerine.