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Ring in Chinese New Year with this traditional vegetarian dish.
cooking.nytimes.com
Called the "new deli" crumb cake at Zingerman’s in Ann Arbor, Mich., this incredibly moist sour cream cake has a traditionally nubby topping speckled with coconut It's also gently warmed with the Indian spices that make a cup of chai so irresistible: ginger, cardamom and cloves The recipe comes from the deli's long-awaited cookbook, "Zingerman's Bakehouse," by head bakers Amy Emberling and Frank Carollo.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These dinner bowls will spice up your Tuesday night.
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Get My Mother's Chicken with Barbeque Sauce Recipe from Food Network
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This Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney produces an elegant yet electric result. The firm, moist fish is beautifully offset by the sweet...
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Get Churned Passion Fruit with Mango Fritters, Honey Crisp and Garam Masala Recipe from Food Network
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Plan to make this fruit cake at least a month in advance. If you like to plan ahead, you can bake an extra cake to store in the freezer for next Christmas.
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A hot, fresh curry sauce makes for fantastic fish.
cooking.nytimes.com
This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself
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A delicious breakfast treat awaits. This carrot morning glory muffin is a crowd pleaser and you can even make it Gluten Free!