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cooking.nytimes.com
These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger Turning the carrots often and moving them around on the grill keeps them from burning And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
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Crab meat and crushed crackers mix with mayonnaise, eggs, and seafood seasoning to make a large batch of homemade crab cakes in just a few minutes in this recipe.
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Enjoy the dining out experience at home with this restaurant-inspired recipe.
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This easy chocolate sour cream cake is made with sour cream, cocoa powder, and hot coffee. It's the perfect balance of decadence and simplicity! Don't forget the chocolate frosting...
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This is a refreshing Burmese summer salad that is unique in use of fresh young ginger. Total time depends on your choice of method of preparing the young ginger...
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Green beans are simmered with a spicy beef and tomato sauce in this recipe.
cooking.nytimes.com
This cookie is a handmade homage to the Girl Scouts’ classic combination of dark chocolate and mint A bright, festive decoration of crushed candy canes adds color and crunch If store-bought dark chocolate cookies are available, you can use them instead of making your own
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This velvety soup blends potato, asparagus, pea shoots, and fresh spinach into a homemade seasonal soup flavored with fresh mint and sage.
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These sweet and sticky brownies will sustain you when your Girl Scout Cookie stash runs out.
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An Indian-style take on one of our favorite vegetables.
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Get Pineapple Sundaes Recipe from Food Network
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When you're craving the irresistible combination of chocolate with peanut butter, try this easy brownie recipe that combines brownie mix, peanut butter cups, and a creamy peanut butter swirl.