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This version of cashew chicken fries the chicken in peanut oil and covers it with an oyster sauce-based sauce. It's served with a sprinkling of cashews and green onions.
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Got a hankering to make a batch of small pies filled with your favorite filling and fried up crisp and delicious? Then, this is your dough recipe. Make it by hand or in the food processor.
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Serve this meaty milk gravy over noodles, mashed potatoes or homemade biscuits.
Ingredients: beef, flour, milk, onion salt, onion
cooking.nytimes.com
This recipe is by Oliver Strand and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Yellow cake mix added to the usual fixings for yeast rolls yields these light and delicate sweet crescent rolls sprinkled with poppy seeds.
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This easy cornbread recipe uses coconut oil to deliver a slightly sweet and fully delicious take on the quick-bread classic.
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Basic banana bread is taken to a whole new level with this banana split-inspired loaf--swirled with creamy Nutella® and topped with a decadent caramel sauce.
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A classic Japanese chicken curry recipe with sweet potatoes.
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Drambuie is a malt whiskey liqueur. It's used in the fruit mixture for this chocolate fruit cake recipe, which yields a round cake and six jumbo muffins.
cooking.nytimes.com
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them That seemed too laborious for a potpie So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.