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This recipe is by Daniel Patterson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I love the drama of this whole roasted cauliflower—the presentation, the slicing—which always brings down the house.
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Impress your guests with this savory Dutch baby recipe made with thyme, chives, sausage, and white Cheddar cheese at your next brunch.
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Surprise! You don't cook these Brussels sprouts. Instead, slice them very thin for a splendid salad bursting with freshness and great texture.
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Get Cheese Souffle Recipe from Food Network
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A recipe for tangy buttermilk-marinated chicken breasts grilled and topped with a fresh fruit salsa.
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Get Pasta Carbonara Recipe from Food Network
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Canned clams, potatoes, bacon and shredded carrot are cooked in a mixture of condensed cream of mushroom soup and evaporated milk in this easy chowder recipe.
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This deeply moist ginger cake is adapted from David Lebovitz, the former pastry chef at Chez Panisse in Berkeley, Calif., who included the recipe in his cookbook, "Room for Dessert." It's the sort of cake that gets better – its flavors a bit more complex, its crumb a bit more tender – with time It's also incredibly easy to make, and it doesn't require any special equipment – just a bowl, a saucepan, a whisk and a cake pan Enjoy it with a cup of hot tea or a bit of bourbon (or both)
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My dear Aunt Alma gave me this recipe just after we were stationed overseas - for a taste of home. Cauliflower and shrimp are baked in a spicy cheese sauce. Adjust the amounts of spices to suit your taste. It is delicious as a main dish with buttered French bread or as a hearty side dish. Enjoy!