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cooking.nytimes.com
This recipe is by Enid Nemy and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
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For a tasty twist on the classic BLT, Wolfgang Puck tops his bacon, lettuce, and tomato panini with succulent shrimp.
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.
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I'm not too sure how I have been making so many Mexican dishes but just enjoyed a few. This is a simple slaw I liked because I hate mayo based slaws so this...
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Homemade hamburger buns will certainly make your next cookout more special! And it is easy to do with this quick yeast dough that takes you about an hour, including rise time. You will want to use this great recipe for dinner rolls, too.
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My German grandmother used to make these every Christmas. She said using small eggs was a must.
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This Palestinian semolina cake uses tangy yogurt, tahini, and shredded coconut for a special texture. It's finished with a sugar syrup to keep it moist.
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Spice up standard cranberry sauce with candied ginger, pears, garam masala, cinnamon, and star anise.
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This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately.