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cooking.nytimes.com
Adapted from Perry Hendrix, the chef de cuisine at the acclaimed restaurant Avec in Chicago, these intensely flavored mouthfuls are meaty, spicy and sweet all at once You could serve them as an appetizer, sitting in a pool of silky sauce, but they could also work as finger food, with the sauce set aside for dipping Make sure to buy uncured, fresh chorizo sausage rather than the salami-like cured kind
Adapted from Perry Hendrix, the chef de cuisine at the acclaimed restaurant Avec in Chicago, these intensely flavored mouthfuls are meaty, spicy and sweet all at once You could serve them as an appetizer, sitting in a pool of silky sauce, but they could also work as finger food, with the sauce set aside for dipping Make sure to buy uncured, fresh chorizo sausage rather than the salami-like cured kind
www.delish.com
Boozy cupcakes are way better than non-boozy cupcakes.
Boozy cupcakes are way better than non-boozy cupcakes.
www.simplyrecipes.com
Huevos rancheros with fried eggs served on corn tortillas and smothered in cooked salsa. BEST Mexican breakfast ever!
Huevos rancheros with fried eggs served on corn tortillas and smothered in cooked salsa. BEST Mexican breakfast ever!
www.foodnetwork.com
Get Beef and Guinness Stew Recipe from Food Network
Get Beef and Guinness Stew Recipe from Food Network
cooking.nytimes.com
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini Their texture is robust, supporting a robust sauce like this one Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don’t get too soft
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini Their texture is robust, supporting a robust sauce like this one Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don’t get too soft
Ingredients:
cauliflower, olive oil, garlic, chili, tomatoes, capers, perciatelli, parsley, pecorino
cooking.nytimes.com
This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Heirloom Tomato and Pecorino Gratin Recipe from Food Network
Get Heirloom Tomato and Pecorino Gratin Recipe from Food Network
www.allrecipes.com
Baked whole fresh trout seasoned with dill and thyme is a quick and easy meal that looks like a dish from a fancy restaurant. Serve with rice and vegetables.
Baked whole fresh trout seasoned with dill and thyme is a quick and easy meal that looks like a dish from a fancy restaurant. Serve with rice and vegetables.
www.allrecipes.com
This delicious, Indian-inspired dish is made by quickly cooking chicken and shallots with curry paste, then bathing everything with a coconut milk-mango puree!
This delicious, Indian-inspired dish is made by quickly cooking chicken and shallots with curry paste, then bathing everything with a coconut milk-mango puree!
www.allrecipes.com
Delicious vegan spelt muffin batter turns out crisp and golden on top, dense and hearty inside.
Delicious vegan spelt muffin batter turns out crisp and golden on top, dense and hearty inside.
www.allrecipes.com
Vanilla soy milk and brown sugar work with bran cereal to make a tasty morning treat.
Vanilla soy milk and brown sugar work with bran cereal to make a tasty morning treat.
www.allrecipes.com
Rigatoni pasta in a creamy sausage sauce with green peas.
Rigatoni pasta in a creamy sausage sauce with green peas.
Ingredients:
rigatoni, olive oil, garlic, italian sausage, green peas, heavy cream, butter, parmesan cheese