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Peanut, caramel, and chocolate layers on a shortbread-cookie base.
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Split peas dissolve into a simple broth of onion, carrots, and celery to make this vegan soup that's light yet filling for any winter night.
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This bean soup uses mung beans simmered in chicken broth with prawns and diced pork.
cooking.nytimes.com
This recipe for sourdough bread comes from Francisco Migoya and Nathan Myhrvold, who wrote "Modernist Bread" (The Cooking Lab, 2017) It requires an active sourdough starter and plenty of time (about 20 hours) to allow the dough to develop and proof, though very little of that time is hands-on Rich with tart dried cherries and dark chocolate chips, and gently bitter from the coffee and cocoa powder, the complex, tangy bread is somewhere between sweet and savory, ideal as is or spread with a little salted butter
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Frozen hash brown potatoes are combined with cream of chicken soup, sour cream, onion and cheddar cheese in this casserole with a buttery cracker crust.
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This is the ideal grand finale for a Fourth of July dinner. The fresh plums might be yellow inside, but cooking them will bring out their crimson color.
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Crab cakes seasoned with lemon zest and fresh basil, pan fried and served with a seasoned cilantro-lime sauce.
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Chicken wings marinate in buttermilk before being pressed into a cayenne-, garlic-, and thyme-spiked cracker breading and fried to a crispy, golden brown.
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Try this homemade dim sum recipe for Cebu City steamed rice, a Filipino favorite that tops fried rice with tasty pork belly and shrimp stew.
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Simple beef teriyaki with quickly-browned beef sirloin strips and broccoli florets; simmered in a thick soy sauce and brown sugar sauce, seasoned with garlic powder. Served over rice.
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Get Carrot Salad Recipe from Food Network