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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For a smoky and sumptuous veggie-filled grilled sandwich, try this easy recipe. All it takes is some veggies, focaccia bread, lemon-mayonnaise dressing, and crumbled feta.
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Take some prepared mincemeat and stir in walnuts, diced apples, brown sugar, lemon juice and brandy. This rich filling is chilled overnight and then piled into a prepared crust, topped with a lattice crust, and baked.
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Seasoned chicken breast strips layered with tortilla strips are baked in a creamy sauce with tomatoes and corn and topped with shredded Mexican cheese blend.
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Get Bean with Bacon Soup Recipe from Food Network
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Chef John's recipe for pecan pie has the perfect blend of nuts and sticky toffee filling with a wonderfully crisp crust.
cooking.nytimes.com
This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit — or a combination of some of these — all make fine additions Scale it up, scale it down
Ingredients: flour, sugar, rosemary, plus, butter
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I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.
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Get Sweet and Crunchy Broccoli Salad Recipe from Food Network
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Get Easy Chicken & Cheese Enchiladas Recipe from Food Network
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A dense spinach quiche that's good for breakfast, lunch, or dinner!
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Get Classic Potato Salad Recipe from Food Network