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cooking.nytimes.com
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
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Get Wild Rice Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An eggy quiche with slices of mild veal sausage.
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Get Bloody Mary Steaks Recipe from Food Network
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This gnocchi-like dish is a "naked" ravioli-just the light, pillowy filling, no pasta. Guess where the name came from?
cooking.nytimes.com
To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
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Get Pearl Couscous with Chicken and Peas Recipe from Food Network
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This Prosciutto-Wrapped Macaroni and Cheese Cup recipe is baked inside individual crispy prosciutto cups for the perfect party snack.
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Get Rabbit Cacciatora Recipe from Food Network
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Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon.