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The sweet, light rolled omelet from Japan makes a great addition to your sushi platter--or your lunch box.
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Enticingly good served with fresh-off-the-tree apricots. Garnish cake with fresh sliced apricots and dollops of whipped cream or creme fraiche sprinkle with confectioners' sugar if desired.
cooking.nytimes.com
Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer) But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan
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This over-the-top foie-gras-stuffed burger with truffles was inspired by Daniel Boulud’s famous DB Burger.
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White wine with a splash of black currant flavored liqueur makes a refreshing drink.
Ingredients: white wine, liqueur
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Yeast buns that taste and look like soft pretzels! These buns are great for sandwiches or as a dinner roll. Try them as a hamburger bun for burgers topped with Swiss cheese and honey mustard!
cooking.nytimes.com
You can use blond or black quinoa for these delicate burgers Black will look striking against the sweet potato’s orange when you cut into the burgers The red lentils pale to yellow when you cook them; they contribute texture and flavor
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These Vanilla Cupcakes with Peanut Butter and Jelly bring everyone's favorite childhood sandwich to the dessert table.
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Get Sangria Ice Pops Recipe from Food Network
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This moist cake is best made using Sangiovese grapes and grape juice, but any seedless red table grapes and unsweetened grape juice will work.
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Pork neck bones are simmered with potatoes, tomatoes, onion, and carrot in this simple but comforting Chinese soup from a family recipe.