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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.
cooking.nytimes.com
This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes Let it simmer until the rice is tender, about 20 minutes
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This is amazingly quick and easy, sweet and a bit of spice. Healthy but still hearty. I serve this a whole wheat pasta and a little pancetta.
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An easy homemade corned beef recipe that's brined with traditional spices.
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.
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Fancy fall evenings demand the widow's kiss cocktail, which mixes Calvados, an apple brandy, with Chartreuse, Benedictine®, and bitters.
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These divinity cookies are light and delicate no-bake cookies made with egg whites and corn syrup.
cooking.nytimes.com
This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling The alcohol from the bourbon will burn off when you mix it into the caramel, so don’t worry about serving it to children
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This light, tasty, and flavorful treat works as a dip or can stand on its own as a salad.
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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
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We lived in Wisconsin for a number of years-having a brat recipe is kind of a requirement to get in. This recipe is easily double, tripled...the bigger the party...
Ingredients: yellow onion, buns