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Plantains are gently fried, then smashed and shaped into cups and fried again. The crispy cups are then filled seasoned beef and topped with cheese in this impressive dish.
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Add gourmet flavor to a simple pasta dish with a tomato-mushroom sauce.
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Artichoke hearts, walnuts, and Parmesan cheese are combined to make a pesto sauce to dress up farfalle pasta. Serve hot or cold.
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A homemade custard is flavored with raspberry liqueur and baked in a tart shell, piled with raspberries, and studded with a fabulous sugar streusel.
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Served up on a homemade pretzel roll!
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Thin ribbons of carrot make a perfect vessel for herbed goat cheese flecked with grated radishes.
Ingredients: goat cheese, chives, chervil, carrots
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With layers of fresh spinach, tomato, goat cheese, beef, and mozzarella cheese, this lasagna is quick and easy to cook in an Instant Pot®.
cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
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Marjoram, zucchini, and Manchego cheese pack this frittata with flavor.
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This three cheese mac and cheese with panko bread crumb topping is creamy, crispy, gooey, and gloriously cheesy.
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Tender filet mignon is drizzled with a savory Gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
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This alcohol-free version of coconut lime martini includes pineapple juice, lime juice, and coconut cream for a refreshing mocktail that is very easy to drink.