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Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.
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A spicy combination of ground beef, onion, and green chili pepper, layered between ready-bake biscuits, and baked golden brown.
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This is the white, fluffy cream filling used in bakery items like cream horns, doughnuts, and other filled pastries. It makes a big batch.
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A delicate cream cheese frosting that has whipped cream folded into it.
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The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.
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Wild mushrooms and shrimp add savory flavor to your standard bowl of pasta.
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With only five ingredients and the help of a blender, you can have a silky lemon pie on your table in under an hour.
Ingredients: sugar, eggs, lemon juice, butter, pastry
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Chicken and spring onions are an exquisite combination in these empanadas, a quick and easy finger food to pack up for lunches or picnics.
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Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
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All the best cookie dough flavors rolled into one irresistible no-bake dessert dip.
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This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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