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cooking.nytimes.com
In this simple dish, winter ingredients come together in a springlike way: a composed salad of shrimp and watercress, garnished with golden beets, celery and hard-cooked egg There’s a zippy horseradish rémoulade, spiked with fresh tarragon and dill.
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Use the half hour you would have spent waiting for lukewarm takeout to make your favorite Indian at home instead.
cooking.nytimes.com
It’s easy to find an occasion to serve this cake — breakfast, brunch, lunch, dinner or snacktime will do The dominant flavor here is the berries Don’t be tempted to increase the amount of walnuts in the topping — scarcity makes them even more delightful.
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Get Twice-Cooked Eggplant with Cilantro-Sesame Pesto Recipe from Food Network
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Get Spinach, Artichoke and Bacon Dip with Crispy Pitas Recipe from Food Network
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Get a little Greek this week with these zesty fully-loaded pita breads.
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Get Upside-Down Pear Cranberry Tart Recipe from Food Network
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Get Apple-Raisin Cinnamon Bun Pie Recipe from Food Network
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Get Roasted Moroccan-Style Vegetables Recipe from Food Network
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Get Penne with Cajun Hot Links and Chipotle Shrimp Recipe from Food Network