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Delicious crab salad! with hazelnuts and chopped pear, served on a bed of butter lettuce.
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Marjoram, zucchini, and Manchego cheese pack this frittata with flavor.
cooking.nytimes.com
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Satay with Peanut Sauce Recipe from Food Network
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Milk chocolate and dark chocolate are mixed with crushed tea biscuits and raisins in a buttery batter in this easy chocolate tiffin recipe.
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A pie shell is filled with a cooked mixture of sugar, cream of tarter and buttery round crackers. A sprinkling of butter and cinnamon completes the pie.
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Shrimp, parsley, basil and thyme simmer in a dreamy garlic and cream sauce for a few brief moments before being tossed with hot pasta and Parmesan cheese. Season to taste and serve to a happy dinner party.
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Even non-cheesecake fans enjoy these rich and creamy butterscotch cheesecake bars with a buttery graham cracker crust.
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Spaghetti noodles are tossed with peanut butter, tamari, and Thai chili sauce for this quick, Asian-inspired meal for one.
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This recipe for simple braised leeks with thyme and parsley makes for an elegant side dish.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.