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This light, vinegar-based, herbed potato salad recipe is dressed with a Dijon vinaigrette and plenty of parsley, dill, and tarragon.
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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I’ve always thought that gravlax should be translated as “gift from the Norse gods” – it’s the perfect party dish It’s a fillet of salmon cured in a mixture of salt, sugar and herbs After two to three days, the fish emerges silky, flavorful to its core and easy to slice
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Vegetables lightly sauteed are combined with Mexican-style stewed tomatoes, green chilies and corn in this recipe using canned black and kidney beans.
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A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste.
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This fun and delectable little dessert utilizes many typical ingredients found in Thai desserts like tapioca pearls, coconut, and pandan. It's sure to impress your friends.
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A rich, custardy, steamed chocolate pudding topped with chocolate meringue.
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This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.