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This family recipe for icebox pickles makes a huge batch of homemade pickled cucumbers, onions, and bell peppers with no canning required.
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Wonton wrappers stuffed with spiced ground turkey, scallions, and water chestnuts are fried in this easy recipe for homemade pot stickers.
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Lime is the sublime undercurrent in the honey-mustard-mushroom sauce that glazes these finger-licking baked ribs.
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Two kinds of lentils and mashed potatoes are used in this tasty and economical soup. Whole cloves are added during cooking, for extra flavor.. This soup can easily be made vegetarian by substituting vegetable stock for the chicken soup base.
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Get Corncakes with Country Ham Scramble and Red-Eye Gravy Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fall pear recipe is flavored with ginger and walnuts, served in a crispy phyllo basket, and topped with tangy whipped cream.
cooking.nytimes.com
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong Going into it when you have no hope is sometimes just what you need to get to a better place
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Get Grilled Mahi-Mahi with Mojo Recipe from Food Network
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Remember the meat sauce that Mom used to cook all day long? This version tastes as good, but can be made in only fifteen minutes. Perciatelli and bucatini are interchangeable; spaghetti would be fine here, too.
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A simple dressing of cider vinegar and maple syrup dresses a mixture of couscous, walnuts, sunflower seeds, almonds, and cranberries in this recipe.
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Beef sirloin cubes cook in a tomato sauce with okra and Middle Eastern seasonings for a flavorful dish to serve with hot cooked rice.