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cooking.nytimes.com
With only a few steps and five main ingredients, this simple dish barely requires a recipe, but the results are simultaneously nourishing and deeply satisfying Steeped in aminos (soy sauce's unfermented cousin), the semisoft tofu melts away with each bite, leaving behind a steamy, satisfying contrail of salt and umami The coconut oil lends a trace of its sweet, tropical aroma as it yields a crisp, lacy crust
cooking.nytimes.com
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around Take this coffee-roasted beef with mushrooms and pasilla chili broth I couldn’t imagine why I had ever cut it out — so busy, so restauranty
cooking.nytimes.com
Some of the most experienced home cooks are afraid of soufflés They’ll never rise, they’ll immediately fall, they’re difficult to make, they’re temperamental Yet people do want to make soufflés — or want them made for them
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Retro jello salad recipe made with pineapple, cucumber, horseradish, and lime jello.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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This sweet and spicy rub includes cumin, thyme, rosemary, and lots of heat. Fire up the smoker and get ready for a full-flavored rib experience.
Ingredients: rub
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Highly flavorful beef bouillon soup made from beef oxtails.
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Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
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Perfect as a keto meal that yields rich leftovers, this cream of mushroom soup has a chicken broth base and is thickened with cream cheese.
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Get Lasagna of Roasted Butternut Squash Recipe from Food Network
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This classic dish gets a venison variation - egg noodles, sour cream, mushroom soup, onion and browned venison all stirred into a creamy concoction.
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Get Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms Recipe from Food Network