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Star Ingredient: Mitica Walnuts in Lemon Honey Using walnuts that have been bottled in honey is a quick way to add a sweet, nutty flavor and crunch to shrimp and broccoli without having to toast, cool and candy walnuts.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spooky Halloween party punch made with sparkling apple cider, gin, lemon juice, and Green Chartreuse liqueur.
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Hearty slow cooker soup recipe full of butternut squash, Italian sausage, spinach and small pasta.
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Substitute seasonal ingredients for a salad that’s great year-round.
www.simplyrecipes.com
Bok choy cooked with garlic, sherry, chicken broth, and prosciutto.
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Get Roasted Baby Turnips with Miso Butter and Fried Eggs Recipe from Food Network
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You gno you want some. 😈
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Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
cooking.nytimes.com
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity Once opened, it will last for years in your pantry
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Braised lamb shoulder with root vegetables is an elegant take on mutton stew.
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A classic tuna casserole, now gluten free! This comforting dish combines gluten free rotini with onion, peas, cream, spinach and tuna, then is topped with gluten free bread crumbs and baked to a crispy, golden perfection.