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cooking.nytimes.com
Massachusetts is the birthplace of the iconic Thanksgiving tableau, the home to Norman Rockwell, whose 1943 painting “Freedom From Want” gives Americans its most enduring vision of the holiday table It is also home to one of the largest Portuguese-American communities in the United States and the source of one of the nation’s most flavorful hyphenated cuisines Matthew Jennings, the chef and an owner of the forthcoming Townsman restaurant in Boston, pays homage to that cooking with a New Bedford-style Thanksgiving dressing made with local Massachusetts quahog clams and the Portuguese sausage known as chouriço
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This is a dish from rural Bengal in the eastern part of India . This dish requires using Mustard Oil but you could also try using vegetable oil . Pata-means green...
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Cumin and poultry seasoning highlight this take on garlic bread.
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This is a basic recipe for homemade salmon patties made with oatmeal and fried in a mixture canola oil and butter.
Ingredients: salmon, egg, onion, oats, canola oil, butter
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Tomatoes stewed with celery, onion, green pepper and basil.
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A vegan miso ramen with roasted vegetables recipe.
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An easy hot sauce recipe that gets deep, smoky flavors from guajillo chiles, mustard seeds, and chipotles in adobo sauce.
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
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Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.
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These quick and easy sliders feature hamburger patties, bacon, sauteed onions and barbeque sauce, served on sweet Hawaiian rolls.
Ingredients: beef, bacon, onion, barbeque sauce
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A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
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Broccoli is baked with rice, bacon, onion, cream of chicken soup and processed cheese sauce.