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cooking.nytimes.com
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters But creating an admirable local version is no more difficult than making clam chowder
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To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
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This recipe for Thit Kho, sticky-sweet caramelized pork belly with hard-boiled eggs, is popular in Vietnamese households served over rice.
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This recipe is quick and easy, but the resulting oatmeal bar cookies topped with raspberry jam taste so decadent.
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Cupcakes are frosted with green frosting, chocolate candies, and food gel creating Frankenstein cupcakes perfect for Halloween parties.
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This is a thin, translucent fondant that can be tinted with food coloring. For best results, cakes or petits fours should be covered with a thin layer of almond paste or a perfectly smooth layer of frosting before adding the fondant. The fondant will give the cake a smooth, glossy surface.
cooking.nytimes.com
This simple Chinese method for steaming fish fillets on a plate yields remarkable results If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sooo easy! This cookie is very malleable, and can be tailored to your families tastes. Try peanut butter, oatmeal, raisins, or chocolate chips as additions.
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Light and easy cookies made with lemon cake mix.