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Now all the family members and friends can enjoy delicious gluten-free stuffing this Thanksgiving.
cooking.nytimes.com
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird That's right: You can skip brining, stuffing, trussing and basting Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ena's Signature Spicy Jerk Chicken and Jerk Sauce Recipe from Food Network
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A very quick, simple clam sauce to serve with any light pasta. I always serve it with farfalle. This has been one of my family's favorite pasta recipes for years, and I always serve it with buttery garlic bread.
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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These are great for the kids or for anyone who wants a refreshing alcohol-free drink.
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This delicious pasta was the fastest and simplest to prepare of all the winners of the Best Pasta Poll on FoodandWine.com.
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One hour in the refrigerator allows for 'mingling' time between cilantro, jalapeno, cactus and other uniquely South-of-the-border ingredients.
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The wildly popular mojito cocktail lends its flavors of rum, mint, and lime to a sorbet that's perfect on a hot summer's day.
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Such a refreshing salad and it holds nicely in the refrigerator if you want to make it ahead. Light and nutty bulgur is soaked in water until it 's fluffy and ready to be combined with parsley, mint, tomatoes, and a bit of oil and freshly squeezed lemon juice. Serves four.