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cooking.nytimes.com
This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here
cooking.nytimes.com
There’s a lot to like in a little cupcake There’s the joy of having a cake all to yourself The pleasure of getting creamy frosting and tender cake in every bite
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Keep those good Thanksgiving feelings going after the holiday with this hearty turkey and rice soup.
cooking.nytimes.com
Chocolate and orange are a traditional pairing, but not one that I've always liked Chocolate has all the muscle in the partnership It mocks the pleading, too-sweet orange
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This chocolate pudding recipe is easy, fast, and makes a delicious dessert for a weeknight meal or even a casual dinner party.
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Adapt Chef John's easy chocolate truffle recipe to any flavor whim you like, including his favorite gingerbread spice version for the holidays.
cooking.nytimes.com
Chocolate bark is the workhorse of homemade holiday gifts, and in Tom Faglon's version, he scatters fresh pomegranate seeds over the surface, where they glisten like rubies Chewy bits of candied ginger are hidden inside the bittersweet chocolate, lying in wait to surprise you with their spiciness Then, to make things even more interesting, Mr
Ingredients: bark, plus, crystallized ginger, salt
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Get Breakfast Ricotta with Berries & Maple Syrup Recipe from Food Network
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is simple, quick, and can be made with many ingredients you have on hand.
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This sauce has an intense chocolate flavor that isn’t too sweet.
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Get Chocolate Olive Oil Cake Recipe from Food Network