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So easy and so delicious. Everything - baby carrots, cognac, cinnamon, honey and walnut oil - goes into an aluminum foil packet, and is roasted until tender and glistening.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An excellent fragrant curry to eat either on its own or paired with Indian bread and rice.
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Quince paste is a wonderful accompaniment to cheese and crackers--try it with chevre as well as firmer cheeses like Manchego. You can also serve it for breakfast in place of jam.
Ingredients: quinces, sugar
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This recipe for cinnamon-and-sugary pull-apart bread delivers a quick, yummy treat the kids will love.
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Oatmeal is cooked with berries, applesauce, and wheat germ. It's delicious!
cooking.nytimes.com
Marian Burros brought this cake to The Times in 1988, but election cakes are part of a rich tradition that predates the Republic In May 1771, Ezekiel Williams submitted a bill to the Connecticut General Assembly for the cost of making the "cake for the election." Connecticut elections were held in early spring, and representatives gathered in the capital in May for the vote count These Hartford election cakes were made to serve out-of-town lodgers
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Get Caramelized Butternut Squash Recipe from Food Network
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dessert for breakfast >>> breakfast for dinner
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Delicious cookies that can be made like a crisp gingersnap cookie, or a soft, chewy cookie.
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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.