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cooking.nytimes.com
I like to use soba — buckwheat pasta — for this dish Soba has a nutty flavor and contributes a measure of all-important whole grain to the dish.
cooking.nytimes.com
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables This thick, satisfying chili is equally focused on both I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
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Cinnamon, cherries, and nuts dress up basmati rice.
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Fresh whole wheat chapati is quick, easy, and delicious; perfect with butter, as an accompaniment, or as a wrap!
Ingredients: whole wheat flour, salt, water
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This is an excellent base for homemade liquors. Substitute chocolate, coconut, or any flavoring desired for vanilla extract and you will have made a different flavor alcohol. Food coloring can also be added to the cooled mixture to add a bit of pizzazz to your alcohol drinks! Perfect for warming up parties during the winter holidays.
Ingredients: sugar, water, vodka, vanilla
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This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce and various herbs and spices. Anything that you like will work, so experiment at will.
Ingredients: salt, brown sugar, water
cooking.nytimes.com
This recipe is by Elaine Louie. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: lemon juice, sugar, water
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A quick and easy route to making mojitos without the muddling or sugar is to have this mixer on hand to mix with rum.
Ingredients: water, lime juice, mint
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Get Mean Green Cucumber Juice Recipe from Food Network
Ingredients: english cucumbers, sugar, water
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Get Italian Spritz Recipe from Food Network
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A Dutch apple pie recipe with a flaky crust, a sweet apple filling, and a crunchy walnut streusel topping.
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Get Quail Samosa Recipe from Food Network