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An easy salmon recipe with parsley, lemon, and capers. The salmon is seared in a skillet and served with a simple pan sauce.
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No flavor is sacrificed in these gluten-free brownies.
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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Get Acorn Squash Soup Recipe from Food Network
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Crème de cassis adds a welcome twist to this easy chocolate cake recipe topped with fresh summer berries
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Ground beef and cilantro make a delicious filling for these flaky empanadas.
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White rice is sauteed in butter and then simmered with saffron infused water. The secret of obtaining fluffy rice is in having the rice hot enough that when the boiling water is added it does not stop boiling.
Ingredients: saffron, water, butter, white rice, salt
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Granny Smith apples are layered with a buttery cobbler producing a deliciously moist apple cobbler-crumble for any day of the week.
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Use this recipe from New Orleans chef Donald Link to make his Fresh Pumpkin Pie this Thanksgiving.
Ingredients: flour, salt, sugar, butter, shortening, water
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Rustic loaf bread, cross hatched and stuffed with Monterey Jack cheese, pickled jalapeños and green onions, baked until all melty. Yum!
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A basic version of roast goose served with port gravy.
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Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.
Ingredients: eggs, milk, butter, flour, sugar, salt