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cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hummus turns out just the way I like it every time. I think you'll love how the distinct smoky flavors of chipotle and pimenton (smoked paprika) balance...
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Get Gado Gado (Blanched Vegetables with Peanut Sauce) Recipe from Food Network
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Follow this easy recipe for white chocolate coffee toffee to make the perfect holiday treat or hostess gift.
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.
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White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
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A mild yet pleasing dish: chicken with baby corn, mushrooms, onions and celery in a thickened broth over rice or crispy noodles.
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This soup is easy to put together, and the flavor of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a delicious winter supper.
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This peppy bean salad is a colorful mix of green, yellow wax, red kidney, garbanzo, and black beans, perked up by a dressing with mustard, cilantro and tarragon.
cooking.nytimes.com
Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
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The winter vegetable recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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Get Vanilla Bean Buttercream, Vanilla Bean White Chocolate Mousse and Vanilla Syrup for Wedding Cake Recipe from Food Network