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This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Use this recipe to make a savory marinade for your venison steaks and then cook them on the grill.
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This recipe results in lots of garlicky shrimp tossed with some linguine, white wine, and lemon juice.
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Fennel is a gem of the vegetable kingdom, and braising accentuates its anise-like flavor.
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Vatrushka are sweet Russian pastries with yeast dough filled with farmer's cheese, egg, vanilla, and sour cream that go great with coffee.
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Make luscious, creamy shrimp and grits for two with this quick Cajun-inspired recipe. It's perfect for a romantic breakfast.
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Comfort food and healthy food do not have to be mutually exclusive.
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A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks.