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Homemade soybean miso and peanut butter bring an Asian feel to this flavorful soup full of chicken, lentils, carrots, and spinach.
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Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin.
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Delicious cookies that can be made like a crisp gingersnap cookie, or a soft, chewy cookie.
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A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice.
Ingredients: butter, sugar, eggs, flour, lemon juice, lemon
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Quince paste is a wonderful accompaniment to cheese and crackers--try it with chevre as well as firmer cheeses like Manchego. You can also serve it for breakfast in place of jam.
Ingredients: quinces, sugar
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This easy flounder with Parmesan breadcrumbs is the perfect vacation dinner. It's quick to make with shredded Parmesan Cheese & there's plenty for everyone. Cheesy breadcrumbs FTW!
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Get Fried Artichoke Bottoms with Picholine Olive Dressing Recipe from Food Network
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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
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A pretzel crust topped with a sweet cream cheese layer and a strawberry topping.
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White chocolate morsels are flavored with raspberry extract in these DIY red baking chips you can customize for all sorts of recipes.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.