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Mussel and tomato juice and celery seeds make a delicious broth to accompany steamed mussels. Look for farmed mussels; theyre clean, so youll only have to scrub them briefly.
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An intensely rich and brothy beef soup with turnips and carrots.
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Candied kumquat peels are easy to prepare. Simply boil the peels with sugar and water, dry overnight, and eat the next morning!
Ingredients: kumquat, sugar, water
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This is a rich pie that 's made with evaporated milk, lots of milk and eggs, and plenty of coconut. The filling is cooked until thick and creamy, and it 's immediately poured into a baked pie shell and chilled.
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These light and spongy gluten-free chocolate chip muffins are made with almond flour instead of regular flour.
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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Delicious! Use ripe mangoes for best results.
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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.
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Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.
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These homemade glazed peanuts use a bit of chipotle pepper and chili powder to add some heat to a favorite sweet treat.