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Grilled whole wild salmon, stuffed with a relish made of preserved lemons, parsley, dill, and shallots.
cooking.nytimes.com
Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
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Fennel slaw salad with thinly sliced fennel bulb and a fresh mint vinaigrette. Great with seafood!
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This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.
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Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe for flavored popcorn that uses sesame seeds, sesame oil, and dry mustard, for an Asian-inspired movie treat.
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Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
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A delicious and easy vanilla pudding made with honey instead of sugar!!
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A marinade of white Zinfandel wine, garlic, and lemon juice gives your mahi mahi fillets a nice flavor before heading to the grill.
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