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cooking.nytimes.com
Muddled tomatoes and herbs are mixed with gin then topped with a bracing fizz of tonic water It's the cocktail as salad, or vice versa.
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Get Roasted Beets Recipe from Food Network
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If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
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Get Ricotta Gnocchi with Roasted Corn Brown Butter, Crispy Prosciutto, Parmesan and Fresh Basil Recipe from Food Network
cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
www.delish.com
To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
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Cartoccio means "paper" in Italian, which refers to the wrapping used to make packets for grilling. Here, foil packets preserve every drop of the delicious seafood juices for sopping up with crusty bread.
www.allrecipes.com
This beef and tomato stew with fried whole eggplants is a traditional Persian dish meant to be served alongside plain basmati rice.
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A great creamy salad dressing with a touch of sweetness and a hint of mustard and garlic. It whisks up beautifully and the flavors improve with chilling. Try it on a salad or use as a dressing for your favorite sliced chicken sandwich.
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Crushed ranch-flavored tortilla chips and chili powder give intense flavor to baked catfish fillets.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.