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Crushed ranch-flavored tortilla chips and chili powder give intense flavor to baked catfish fillets.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes, plus soaking and cooking time if using dried beans. Tell us what you think of it at The New York Times - Dining - Food.
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Always a favorite, this version of the classic chicken curry from North India is made fragrant and flavorful with a tantalizing sauce of spices, garlic, tomatoes, ground almonds, heavy cream and yogurt.
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Watch guests' faces light up as you cut into this rainbow-colored four-layer cake filled with candies and sprinkles like a pinata.
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Chickpea flour, pistachios, and cashews make a delicious Indian sweet, commonly gifted during celebrations like Diwali.
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These savory whole wheat cookies have bacon bits and Cheddar cheese and are sure to satisfy your sweet and salty cravings.
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Andouille sausage and creole seasoning spice up this Cajun take on soufflé from Joy the Baker.
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Chef John serves mini ravioli in a creamy sauce flavored with tangy Gorgonzola and Parmesan for a quick gourmet dish. It's topped with diced apple and toasted walnuts.
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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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I know, "Plastic Wrap Pouches," What the heck are those ... well it is a quick easy way to make a steamed fish with tons of flavor and no clean up and simple...
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A cheesecake flavored with pineapple juice is baked in a sheet pan and covered with a creamy pineapple topping.