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cooking.nytimes.com
This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey It requires slowly grilling the marinated chicken, ideally over charcoal — a little extra work that lends the finished kuku paka a wonderful smoky flavor — though in a pinch, you can use a grill pan on the stove
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Very moist spicy sweet cake with chunks of tender apples and raisins.
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Using delicate, thin skinned cucumbers, this cucumber salad recipe includes mint, feta cheese, red onions and sliced radishes with a simple oil and vinegar dressing.
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Crispy outside and tender inside, these Lemon Chive Waffles are tasty on their own, but a perfect canvas for crème fraîche, smoked salmon, and caviar. And they...
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Get Walnut and Dried Cherry Bars Recipe from Food Network
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Cannellini beans, veggies, and instant ramen--this is the easiest meal you never knew you wanted.
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Cream of celery soup, cheese soup, potatoes, bacon, and frozen vegetables combine in this easy and comforting soup made in a slow cooker.
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Get Eggs in Purgatory: Shakshuka Recipe from Food Network
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Get Peanut Butter Cookie Dough Truffles Recipe from Food Network
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"Churros are such a crowd pleaser," says Top Chef: Just Desserts winner Chris Hanmer about these Spanish-style ridged doughnuts.
cooking.nytimes.com
This is a substantial baked frittata that feeds a small crowd Filled with spicy Italian sausage, flavorful greens and four kinds of cheese, it tastes best at room temperature, and it's perfect for a weekend late breakfast or any time of day.
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Vegetables tossed in turmeric and wrapped up with red lentil hummus.