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Shrimp is sauteed with bell peppers and onion and served over refried beans on crunchy tostada shells in this fun, easy-to-make recipe.
cooking.nytimes.com
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
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This simple pie crust is easy to make and gluten-free.
Ingredients: rice cereal, butter, cocoa, sugar
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A storybook-inspired treat made with crispy chocolate rice cereal layered with peanut butter and more chocolate makes this a fun snack for everyone.
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This is a quick granola snack recipe that my sister-in-law gave to me one snow day when the kids were home. She told me the kids would eat the batch in a day and she was sure right! I tend to double the recipe so I am not making it every day!
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shiitakes lend a rich texture to this dish. Angel hair pasta is tossed with shiitakes cooked with garlic, shallots, artichoke hearts, capers and white wine.
cooking.nytimes.com
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
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This white bread with excellent flavor and texture. It toasts and stores well. Everyone loves it!
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Crispy cereal, almonds, and pecans are coated with a sweet, buttery mixture that's sure to please!
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An easy no bake ball cookie with crispy rice cereal, dates and coconut.
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.