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This delicious popcorn is flavored with a mix of Japanese seasonings like togarashi (a chile blend) and crumbled nori (dried seaweed).
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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Layering the ingredients with the beans on the bottom ensures proper cooking of this stew. Avoid opening the lid as this will increase the cooking time.
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Naomi Duguid came across this dish at a guest house in Mrauk U, a beautiful ancient capital in far western Burma. The custardy eggplant was served as part of a meal alongside rice, salads, and curries.
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Homemade spicy hummus, made with jalapeno peppers, is a flavorful twist on traditional hummus and tastes better than store-bought versions.
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Tomatoes stewed with celery, onion, green pepper and basil.
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Chicken and veggies are sauteed with cumin and chipotle pepper and served in tortillas for a skinny chicken taco meal that is quick and easy.
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Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.
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Homemade cornbread stuffing made with homemade cornbread and lots of herbs is a double special dinner treat.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious mix of cream, onions, and cucumbers to warm the soul. Great with chicken! Substitute sweet heavy cream or plain yogurt for sour cream if you'd like.