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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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Chef Annie Somerville thickens and enriches her fragrant cauliflower soup with unsweetened coconut milk. The thinly sliced jalapeño served on top adds a bright, fresh heat that's delicious with the warm curry spices.
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This recipe is by Daniel Patterson and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make this sweet nutmeg-flavored yeast dough in your bread machine or stand mixer. Then fill rounds of dough with your favorite jam, let them rise, and then fry them. Serve these doughnuts plain, sugared, or frosted.
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Chicken pasta dish with homemade cheese sauce flecked with lavender is a flowery twist on traditional cheesy chicken pasta.
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Plump little Chinese peanut cookies have that melt-in-your-mouth quality.
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These turkey legs are rubbed with poultry seasoning and slow-cooked over a broth to achieve a chewiness that makes them so fun to eat!
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The batter for these deep-fried miniature candy bars uses club soda and confectioner's sugar.
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These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.
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Convert any broccoli hater into a broccoli lover with this easy broccoli cheese casserole, thickened with Cheddar cheese and cottage cheese.
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A fancy sauce made with leftover sparkling wine, dried mushrooms and stock that is wonderful with chicken or turkey.
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