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This rice is Indian inspired and so we call for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer.
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This lovely bread promises a mild persimmon flavor and a hint of nutmeg. This recipe makes three sweet, smaller loaves that would make perfect gifts!
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Peanut butter filling is topped with a glossy, light meringue in this peanut butter meringue pie recipe.
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Tradition-minded Greek cooks stuff all sorts of vegetables, like eggplant, zucchini, peppers, and onions. For the recipe here, look for tomatoes that aren't overly ripe, or they will fall apart while baking.
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This soft cookie melts in your mouth. It's easy and quick to make too.
cooking.nytimes.com
Ganache is the French term for the luscious combination of chocolate and cream, and it makes a strategic addition to any dessert playbook When it’s hot and pourable, it’s a classic companion to ice cream Warm, you can pour or pipe it over a cake, cupcakes or cookies; it will set to a soft, rich glaze
cooking.nytimes.com
This recipe is by William Grimes and takes About 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Roasted tomatoes, garlic and onion give this salsa a wonderful smoky flavor.
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French lentils (also called puy lentils) have a wonderful earthy flavor and are worth seeking out to make this recipe. They're tossed with snipped fresh herbs, a sherry vinaigrette, grape tomatoes, and crumbled goat cheese.
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A hefty dose of cocoa makes this cake a chocolate indulgence.
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Get Sweet Potato Lyonnaise Recipe from Food Network
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Get Rabbit Stroganoff Recipe from Food Network