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cooking.nytimes.com
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian “India is totally different than Trinidad,” she says
cooking.nytimes.com
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
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Homemade cream of celery soup with celery, onion, leeks, garlic, stock and a little cream.
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Mixed greens are topped with marinated Gouda cheese and tomatoes in a balsamic vinaigrette. An elegant salad that can easily be prepared ahead of time.
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A spicy blend of apple, pineapple, and cranberry juices, this hot punch seasoned with cinnamon sticks, cloves, and allspice makes a perfect holiday beverage.
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Apple cider, cinnamon sticks, whole cloves, and allspice keep warm in the slow cooker. Serve with a slice of orange, and add spiced rum, if desired.
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Incorporate sausage into a crowd-pleasing pasta salad using gemelli pasta and smoked mozzarella.
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A blend of pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic make a tasty rub for pork loin or tenderloin, while pineapple adds sweetness.
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Get Yankee Okra Recipe from Food Network
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Garlic mayo with hint of paprika.
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This traditional Vietnamese dipping sauce is made with fish sauce, vinegar, lemon juice, garlic, and Thai chile peppers, the amounts of which can be adjusted to personal preference.
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Skip the cream and butter in this dairy-free skinny mashed potatoes recipe, great served as a vegetarian side dish.