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Butter beans mashed and combined with onion, jalapeno pepper, cracker crumbs, egg, and cheese, then shaped and fried into vegetarian burgers. You can substitute bell pepper for the jalapenos for a milder taste.
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Crabmeat is combined with curry powder, Swiss cheese, mayo, and lemon juice in this quick and easy, crowd-pleasing appetizer.
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Curry and nutmeg perfectly complement pumpkin in this light and savory pumpkin soup.
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This is an East Indian sweet tamarind chutney.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Pancakes just taste better made from scratch, and these are no exception. A mixture of white and buckwheat flour and buttermilk add a special taste and texture. They puff and brown beautifully. Best we 've tasted.
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This is the bread recipe that changed my life—well, at least temporarily, in a small way. Please visit elanaspantry.com for the Rosemary Parsley Topping...
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Ginger, almond flour, arrowroot, and molasses combine to perfection to make these crispy and sweet gluten-free vegan gingerbread cookies.
cooking.nytimes.com
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Ingredients: potatoes, butter, milk
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Fried potato skins are stuffed with a cheesy beef mixture and mashed potatoes, and seasoned with chili powder.
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These vegan chocolate fudge cookies include whole wheat flour, coconut oil, and banana for a wholesome, more healthful version of the classic recipe.
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These quick and easy kid-friendly chocolate sugar drop cookies are ready to serve in about 30 minutes!