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This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spice rub traditionally used on a beef brisket to make pastrami is applied it to America's favorite appetizer, chicken wings. The result is a pretty nice chicken wing recipe, which tastes nothing like pastrami.
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A breakfast queso fundido recipe with chorizo, poblano chile, Monterey Jack cheese, cheddar cheese, and eggs.
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This frozen ice pop recipe has many of the familiar flavors of a halo-halo dessert, including ube, coconut milk, jackfruit, bananas, and mango.
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Get Santa Fe Burger Recipe from Food Network
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
cooking.nytimes.com
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
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Chicken breasts are rolled with jalapeno peppers and cheese and wrapped with bacon. The chicken is served on a bed of rice with a white wine sauce and a garnish of red bell pepper and corn.
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Make this quick and easy fruity crisp by tossing freshly-picked wild huckleberries in a syrup and blanketing with a cinnamon-y oat crumble.
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Baked in a brown paper bag, this Dutch apple pie is so easy and so delicious.
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Crisp egg white meringue cookies are made in the shape of bones. No dairy and no gluten means lots of people can enjoy them.
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A homemade liqueur made with whiskey, lemon, milk, sugar, chocolate and vanilla beans.