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cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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Roasted pork loin, seasoned with spiced apple butter and roasted in apple juice, makes a great Sunday dish.
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Cubed beef, barley, onion and tomato sauce are cooked in a slow cooker with water and beef bouillon in this easy soup.
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A chocolaty, cookie crumb crust is filled with a silky, chiffon custard filling. The filling is gelatin-based that includes eggs, sugar and milk. When it 's thick and well-blended, sherry, almond extract, chopped almonds and beaten egg whites are folded in. The pie is then cooked up slowly and carefully in a double boiler.
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Get Shrimp and Chorizo Skewers Recipe from Food Network
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A recipe for mint-flavored simple syrup made with leftover holiday candy canes.
Ingredients: candy canes, water, sugar
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This recipe for chocolate sauce raises the bar on sweetness and adds a touch of salt for a delicious dessert topping your family will eat by the spoonful.
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Oranges and thyme are magical together in this simple and elegant dessert. If you want a completely clear syrup without the bits of thyme, put the leaves in a tea ball and remove it once the syrup is chilled.
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Millet is simmered with onions and garlic and seasoned with cumin and curry powder for a satisfying, vegan side dish.
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This dessert has a cobbler-type pastry baked below the tangy huckleberry filling.
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This iced tea spiced with star anise, cardamom, and cinnamon and sweetened with condensed milk is a sweet, refreshing Thai-inspired drink.
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This plate is beautiful to look at and sensational to eat.