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Quick and easy, this vibrant Cambodian-style Coconut Shrimp Soup with coconut milk, green beans, and tomatoes is perfect for a weeknight supper!
cooking.nytimes.com
Here, I’ve riffed on a classic French salade niçoise I save the anchovy for the dressing, but anchovy admirers can add more for garnish — and anchovy avoiders can simply leave them out The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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These scuffins, a cross between muffins and scones, are a scrumptious mini treat flavored with milk chocolate, dried cherries, and coconut.