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cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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A fluffy chocolate and marshmallow cream filling tops a graham cracker crust for a dessert that's been a family holiday favorite for over 50 years.
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Pungent onions turn luscious, soft, and slightly sweet when slowly cooked with sugar and almonds.
Ingredients: onions, butter, sugar, water, almonds
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These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis.
cooking.nytimes.com
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
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Chicken coated in saltine crackers is baked with a white wine sauce in a recipe that will soon become a weeknight family favorite.
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A simple and traditional coleslaw made with precut cabbage, mayonnaise, and apple cider vinegar.
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Get Mai Tai Cocktails Recipe from Food Network
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Layer these ingredients in a wide mouth mason jar for a lovely house-warming gift. The barley, split peas, rice, and lentils make beautiful layers, and the attached recipe card and seasoning packet of dried herbs make a complete and thoughtful present.
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The wildly popular mojito cocktail lends its flavors of rum, mint, and lime to a sorbet that's perfect on a hot summer's day.
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Get Chocolate Passion Ravioli with Ricotta Souffle Fritter Recipe from Food Network
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A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.