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Get Pan Perdu with White Truffle Recipe from Food Network
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This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.
cooking.nytimes.com
I love to sprinkle nigella seeds over the tops of these fragrant buns — they look great and the savory nigella contrasts well with the sweet dough (Sesame seeds would work, too.) Clotted cream is the perfect accompaniment, but if you can’t find it, crème fraîche or mascarpone would also be lovely — whether at breakfast or teatime.
cooking.nytimes.com
Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus The salad tastes best at room temperature.
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Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
cooking.nytimes.com
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream
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My sister got this recipe from a restaurant in Ohio and all our family loves it. This is very spicy, and needs time to blend flavors.
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Smashed cucumbers release different flavor compounds. Chef John's salad is a great summer side dish and pairs perfectly with grilled meat or seafood.
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Make your own granola to take with you on the trail. This snack is packed with cranberries, pecans, and chocolate covered peanuts.
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Get Guinness Float Recipe from Food Network
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Get Oeufs a la Neige Recipe from Food Network