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This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tasso Maque Choux Recipe from Food Network
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I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
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To prep chicken breasts ahead of time and avoid dryness, try this special technique that keeps the wing joint attached, as popularized by vintage airlines and revived by Chef John.
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An easy stuffed red bell peppers recipe with ground chicken and feta.
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Classic, versatile veggie loaf can be made in muffin cups for a mini variation.
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Get Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms Recipe from Food Network
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Ricotta is one of the great undersung cheeses and can be used in dozens of ways Bake it in a hot oven in an earthenware dish with a little olive oil and rosemary, then spread it on toast for an antipasto or snack Mix it with chopped cooked spinach or chard for filling ravioli or layering into baked pasta
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A serrano pepper kept whole adds flavor without bringing heat to this Mexican-style rice dish with tomato and onion.
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Make southern-style barbeque beef for sandwiches in your slow cooker using this simple and delicious recipe.
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Confectioners' sugar, milk, vegetable oil, cocoa powder, corn syrup, and vanilla are all it takes to make this quick and easy chocolate glaze.