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Dried cranberries, grapes, apples, and walnut halves are tossed in a light creamy dressing for a colorful version of Waldorf salad that's perfect for fall and winter.
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Get Old-Fashioned Hand-Churned Vanilla Ice Cream Recipe from Food Network
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I love to create pancakes off-the-cuff, combining pantry items. This morning I decided to make some dollar pancakes as tasty and healthy as possible. I started...
cooking.nytimes.com
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016 “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said
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Get Creamy Coleslaw With Grapes and Walnuts Recipe from Food Network
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Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
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This cake recipe handed down through generations uses mashed banana in the batter.
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Confetti spaghetti pasta salad has plenty of diced veggies, crabmeat, and tuna for a hearty summer salad.
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Onions and celery sauteed in butter, cooked potatoes and processed cheese are combined in this creamy soup made with processed cheese and thickened with flour.
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Get One-Pot Spaghetti with Sausage Recipe from Food Network
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Roasted cauliflower is simmered in a rich and creamy soup creating a warm and filling dinner. Serve alongside a slice of crusty bread.
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Japanese-style stir-fry, thin batons of celery, stir-fried with chili-infused oil and soy sauce.