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cooking.nytimes.com
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark With butter and cheese, or as the base for avocado toast, they are amazingly satisfying
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Turnips often are overlooked, but their deep earthiness brings body and flavor to this lovely autumn dish.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
www.allrecipes.com
This Thai-inspired dish mixes noodles with bean sprouts and mushrooms in a lightly sweetened peanut sauce.
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This keto-friendly Chinese stir-fry combines chicken thighs and fire-roasted vegetables like bell pepper, tomato, and mushrooms.
www.simplyrecipes.com
This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
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This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.
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The original recipe calls for goat/lamb fat tissue wrap around individual stick to hold the mixture together in the grilling process. Minced lamb is already a...
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Cranberries need to be cooked for only a few minutes before they burst and form a sauce.
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A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.
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Hang onto those last lazy summer days with this easy recipe for roasted plum tomatoes, seasoned with fresh herbs and baked with feta cheese.