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Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
cooking.nytimes.com
White beans and pesto or pistou (pesto without the pine nuts) always make a nice marriage Thin the pistou with a little extra olive oil so that you can drizzle it over the rich-tasting purée.
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The dressing is a bit more subtle in this version, but with the exception of the sunflower seeds, it turns out the same delicious salad. Serves six.
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These jumbo muffins are stuffed with a creamy strawberry filling and are perfect for sharing.
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Use your blender to make a poppy seed dressing to top a salad of lettuce, mandarin oranges, green onions, and almonds with this recipe.
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Eat your muesli! If you've never tried this granola-like breakfast treat, this is a great recipe. Lots of bran and oats and raisins and nuts, with just enough brown sugar to add a bit of sweetness. Serve as is with soy milk, or plop the bowl in the microwave and eat it warm.
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This is a variation on the traditional crispy rice cereal treat with an international twist! Cashews, golden raisins and cardamom are thrown into the mix for an exotic Indian flair.
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Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
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Leeks add a mild oniony flavor to these terrific mashed potatoes.
Ingredients: potatoes, leek white, salt, milk, butter
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Get Fettuccine with White Truffle Butter and Mushrooms Recipe from Food Network