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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
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I like using Cripp, Braeburn, or Gala apples in this yummy salad!
cooking.nytimes.com
This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides Although rum is used here, any dark brown spirit will work — particularly bourbon or brandy
cooking.nytimes.com
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters But creating an admirable local version is no more difficult than making clam chowder
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A dish that's popular in throughout the Middle East combines thinly sliced roast beef with a fragrant, spicy sauce starring cinnamon, allspice, cardamom. To serve, the meat is layered in pita rounds and topped with a fresh parsley mixture, chopped tomatoes, and savory tahini sauce.
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This drink is similar to a Cosmopolitan, but uses pomegranate juice.
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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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Get Scorpion Bowl Recipe from Food Network
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Crisply breaded catfish is roasted in the oven, and served with a chipotle cheese sauce. A deliciously crunchy and spicy way to serve catfish inspired by a similar dish I had in Beaumont, TX.
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Strawberries, orange juice, strawberry yogurt, ice and one banana for a fruity-licious smoothie - a healthy way to cool off. Refreshing and cool.