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cooking.nytimes.com
This vanilla apple compote is the perfect accompaniment to French potato pancakes.
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Easy, light, and elegant.
cooking.nytimes.com
Like other South Floridians, the chef Niven Patel of Ghee Indian Kitchen in Miami has access to fresh, locally grown, exceptionally flavorful varieties of bananas and mangoes he can ripen to perfection Elsewhere in the country, that’s not the case: In fact, Mr Patel said, most Indian restaurants use a canned ripe Indian mango purée to remedy that problem
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Use dukkah as a crunchy coating for chicken and fish, or sprinkle it over salads along with a little sumac.
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Save time by making classic buffalo wing appetizer into a dip, with loads of chicken, Frank's RedHot sauce, cream cheese, and blue cheese. Chowhound's chicken...
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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Fresh conch is delightfully prepared in this mild fresh ceviche with pineapple and cilantro. It smells and tastes great!
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Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.
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These from-scratch Italian biscotti flavored with anisette and brandy are made from an old family recipe and make a lovely holiday gift.
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This tangy curried spinach soup gets a spicy kick from serrano chiles and cumin seeds, with a crunch from cashews. Serve hot.
cooking.nytimes.com
Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
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Fresh green beans are sauteed with sesame seeds and olive oil, then gently simmered with chicken broth.