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cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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The key to this quick pickle recipe is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!
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Get Aarti's Hot (not heavy!) Homemade Garam Masala Recipe from Food Network
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The tangy, bold taste of quickly cooked mustard greens pairs perfectly with nutty sesame oil and Japanese rice wine for a simple but savory side dish with an Asian inspiration.
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Watercress is tossed with peanuts and sesame seeds and plenty of lime juice in this refreshing green salad.
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These biscotti are wonderfully aromatic, thanks to anise seeds and orange zest.
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When the farmer's markets or your garden are pumping out greens like there's no tomorrow, try this flavorful North Indian way to cook them. Serve with hot cooked rice or naan for an Indian vegetarian treat with a different taste.
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This is a great way to use up day-old bread.
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Get Homemade Rye Bread Recipe from Food Network
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Now a popular sausage served Korea wide, a version of this dish may have originated in the mountainous regions of Goguryeo (one of the Three Kingdoms) located...
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Sesame seeds and almonds cover a caramel-coated sour apple, while marzipan hides inside.
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Homemade gluten-free crackers just like Mary's Gone Crackers® crackers are easy to make using quinoa, brown rice, and plenty of seeds.