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This recipe is by Oliver Strand and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Yellow cake mix added to the usual fixings for yeast rolls yields these light and delicate sweet crescent rolls sprinkled with poppy seeds.
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This easy cornbread recipe uses coconut oil to deliver a slightly sweet and fully delicious take on the quick-bread classic.
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A classic Japanese chicken curry recipe with sweet potatoes.
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Drambuie is a malt whiskey liqueur. It's used in the fruit mixture for this chocolate fruit cake recipe, which yields a round cake and six jumbo muffins.
cooking.nytimes.com
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them That seemed too laborious for a potpie So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.
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This delicious cake joins Macintosh apples and chopped walnuts with warming spices such as cinnamon and nutmeg.
cooking.nytimes.com
The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up
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This Tres Leches Cake recipe, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes.
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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Get Homemade Bagels Recipe from Food Network
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This is a chewy, healthy loaf of granola-wheat bread from the bread machine.