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Grilled portabella mushrooms and provolone cheese are served on buns with a creamy mustard sauce.
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Delicata squash burger patties are a flavorful and hearty alternative to hamburgers and are a great way to use up leftover squash in the fall.
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Spicy crispy gingerbread cookies made with black pepper. Cut into shapes for the winter holidays.
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These tasty, hot sandwiches are served with a horseradish whipped cream sauce.
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This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.
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This Moroccan couscous has a perfect balance of sweet and savory from golden raisins, sun-dried tomatoes, and almonds and complements chicken quite nicely.
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Crawfish tails and processed cheese are seasoned with cayenne pepper in this hot dip perfect for southern-inspired parties and potlucks.
cooking.nytimes.com
This recipe came to The Times from Meg Ray and Caitlin Williams, the owners of Miette Cakes, a bakery in San Francisco They reimagined a classic booze pie as ice-cream sandwiches, literally a children’s dessert for adults They replaced the graham-cracker crust with homemade graham crackers, turned the mousse into ice cream and elevated it with a relatively abstemious dose of Cognac
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Berbere, a blend of sweet and piquant spices, is the main attraction for this Ethiopian chicken with tomato-white wine sauce and egg garnish.
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White chocolate, milk chocolate, and semi-sweet chocolate all in one cookie!
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Get SL's Spaghetti Recipe from Food Network