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This walnut and parsley pesto tastes a lot like garlic butter, and ideally it should be made in a mortar and pestle. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!
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Elote en vaso, also known as corn in a cup, includes fresh corn, lime juice, crema Mexicana, and cotija cheese for a sweet, crunchy, and hot snack.
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Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
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This dense, trufflelike cake is made with Irish whiskey and served with whiskey-flavored whipped cream.
cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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These cinnamon-raisin yogurt biscuits are a cross between cinnamon rolls and biscuits and will make everyone happy.
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A classic stuffing recipe made with cornbread, two kinds of apples, and sage that will complement any Thanksgiving meal.
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A delicious red curry sloppy banh mi sandwiches recipe.
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A blend of pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic make a tasty rub for pork loin or tenderloin, while pineapple adds sweetness.
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Sweet pureed tofu, raspberry laden layers and granola crunch.
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Get Sauteed Onions and Peppers Recipe from Food Network
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A healthy spiced black bean hummus recipe.