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cooking.nytimes.com
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche It is terrific picnic fare.
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These hot chocolate cookies have all the wonderful flavor of your favorite winter sip (toasted marshmallows included), with a slightly spicy infusion of Aleppo...
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A California style fried egg sandwich recipe
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All you really need for this dish is Aburrio Rice, onion, broth and some butter. Though it helps if you have some white wine, parmesan cheese, and a veggie or...
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Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.
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Get Holiday Biscotti Recipe from Food Network
cooking.nytimes.com
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham This is a time commitment, but the result — cooked in a cast-iron pan — is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china
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Get Potato and Jalapeno Pepper Pierogies Recipe from Food Network
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Classic Sugar Cookies Recipe from Food Network
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Dill seed, coriander, and chicken broth give this potato gratin complex flavor.