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This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.
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This panini is giving the BLT a serious run for its money.
cooking.nytimes.com
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
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The addition of fresh tomatoes to this recipe really brightens up the flavors.
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I'm a big fan of Brussels sprouts, and this is my favorite way to prepare them, with toasty walnuts and zingy orange.
cooking.nytimes.com
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture
cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
cooking.nytimes.com
Cross-cut veal shanks are the cut for osso buco, a braised dish The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth But it’s the addition of orange zest and oil-cured black olives that makes this a standout
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I used this recipe for a Halloween party, except I put olives in them as well to look like floating eyeballs. They were a big hit!
Ingredients: orange, orange juice, vodka
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When in doubt on how to make any meal, including pizza, more tasty, #putaneggonit.
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Graham cracker crumbs give a special sweetness to this tangy bread filled with cranberries, raisins and nuts.