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Tastes rich and crunchy, yet it's very quick and simple to prepare. Lovely with a nice glass of wine. Sometimes I make this for myself to eat with a salad.
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Red and green grapes are coated with a Roquefort cheese mixture and rolled in toasted almonds.
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This scrumptious gluten free, egg-free vegan mayo has quickly become a family favorite.
cooking.nytimes.com
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little These succulent brussels sprouts are served there and at her Thanksgiving table every year “I started playing around with peanut butter — it’s rich and salty like bacon — and it just clicked," Mr
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Tart grapes and cooling cucumbers replace tomatoes in this cold soup.
cooking.nytimes.com
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
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Enjoy this quick version of a Thai red curry made with chicken breast strips, coconut milk, and colorful bell peppers. Serve with jasmine rice.
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These delightfully whimsical icebox pinwheel cookies may be old-fashioned in nature, but the beautiful swirls of red, white, and green look thoroughly modern...
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This three-cheese scalloped potato dish is made quick and easy by boiling the potatoes before baking. Your friends will be impressed with the great flavor combination.
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Diced chicken, bacon, and red grapes combine with a zesty ginger-lime dressing for an appealing salad that's great for a light lunch or a busy day.
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A friend of mine showed me how to make these, I just slightly altered them for a little bit better flavor and taste. These potatoes not only smell wonderful when...
Ingredients: potatoes, butter, garlic, lemons, cheese