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This recipe is by Jacques Pepin and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
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Leftover turkey gets its mojo back in Chef John's cornbread-encrusted tamale pie filled with 3 kinds of peppers plus adobo and enchilada sauces.
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A creamy, chocolatey filling is surrounded by an oatmeal-pretzel crust and topped with a decadent ganache in this mouthwatering cheesecake.
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Get Spinach-Artichoke Soup Recipe from Food Network
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Get Tex-Mex Tomato Soup and Grilled Cheese Recipe from Food Network
cooking.nytimes.com
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint Ms
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Get Abruzzo Summer Minestrone Recipe from Food Network
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Get Savory Bread Pudding with Sausage, Spinach, Poached Eggs, and Parmesan-Thyme Cream Recipe from Food Network