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cooking.nytimes.com
Tarte Tatin isn't as American as apple pie, but it's a whole lot easier With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking.
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Get A Stuffed Picnic: Tuna and Artichoke Stuffed Tomatoes, Red Pepper, Feta and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples Recipe from Food Network
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Delicious Chicken Stew! Inspired by Middle Eastern flavors with chard, coriander and cilantro.
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Get Crisp Seared Skate Wing on Sweet Pea Shoots, Slivered Almonds and Lemongrass Vinaigrette Recipe from Food Network
cooking.nytimes.com
These rich, chewy bars get their deep caramel flavor from a combination of brown butter, dark brown sugar and an optional sprinkle of flaky salt on top They're delicious as is, but feel free to add some mix-ins (see note), if that’s more your style You'll want to keep the amount of extra ingredients, like nuts, chocolate and dried fruits, to 2 cups total, since blondies with a lot of mix-ins may take a few minutes longer to bake
cooking.nytimes.com
Traditional English scones are barely sweet — they are usually eaten with sweet jam and clotted cream — and they are lighter, flakier and tastier than their American counterparts You can make the dough in the food processor (do not overprocess), but if you’re willing to incorporate the butter by hand it is of course fine to do it in a bowl You’re looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed
cooking.nytimes.com
This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.
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This recipe gets you quick cinnamon rolls from scratch with no yeast, no proofing, and no kneading necessary!
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Get Apple Dumplings Recipe from Food Network
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These decadent no-bake bars combine 3 of your favorite desserts...and the results are magical.
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The wonderful flavors of kale and leeks spice up your average buttery mashed potatoes for a St. Patrick's Day classic.