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This simple vegetarian pasta combines the flavors of spring mushrooms, peas, and asparagus in a luscious creamy sauce.
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Broccoli and potatoes are simmered in a creamy soup creating a warm and filling meal for cold winter nights.
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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Richly-flavored, buttery Yukon Gold mashed potatoes are flavored with mellow roasted garlic you make yourself.
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Hot cocoa that freezes your taste buds! A terrific snack for hot days, with a wintry twist. Ice cream is blended with instant cocoa mix, milk and crushed chocolate cookies.
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A sweet ice cream shake with coffee liqueur, banana liqueur and pineapple juice.
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One of my family's favorite summertime activities is tubing.
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Blend jalapeno pepper, cilantro, green onion, garlic powder, and black pepper with sour cream for a creamy homemade hot sauce.
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
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This creamy coconut dessert is a favorite Filipino treat. Corn kernels add sweetness and texture, while the latik (toasted coconut milk curd) gives a delightful crunch.
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Get Fresh Homemade Strawberry Jello Recipe from Food Network
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Spiced rum adds a hint of flavor to the traditional root beer float for the adults.