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cooking.nytimes.com
This is an easy but elegant cocktail snack to serve year round, but it’s especially nice during the holiday season as a reward for bearing up with frigid winter weather Essentially, it’s a large buttery cracker, garnished with smoked salmon and cut up like a pizza The pastry rounds may be baked ahead and left at room temperature
cooking.nytimes.com
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Portuguese Fisherman's Shrimp and Chorizo Recipe from Food Network
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A creamy pasta recipe with corn, shallots, garlic, thyme, and Parmesan cheese tossed with farfalle.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Curried Chicken and Broccoli Casserole Recipe from Food Network
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Curry and apple chunks liven up this cold potato salad, made with sour cream and mayonnaise.
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This breakfast casserole is adaptable to whatever ingredients you have on hand—cheese, veggies, meats—and can be assembled the night before and baked in the morning. Or eaten for dinner—your choice!
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Get Pumpkin-Popcorn Soup Recipe from Food Network
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This recipe for healthy skewers from Food Network's Iron Chef Cat Cora is great for grilling outdoors or baking in the oven when it gets colder.
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Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion...