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This savory quick bread is easy to make and versatile Try it lightly toasted for breakfast or tea, or drizzled with a little honey You may also slice it thin and serve it with cheese.
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Parsnips, carrots, and pumpkin seasoned with lemon and cilantro make a great cold-weather soup. The garnish is a pretty touch but is optional.
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Get Grilled Lamb Chops with Artichoke Puree, Crispy Baby Artichokes and Cerignola Olive Recipe from Food Network
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A mixture of imitation crabmeat, asparagus, tomatoes, and hearts of palm are dressed with a simple lemon dressing in this salad recipe.
cooking.nytimes.com
This recipe is by Eric Asimov and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender beef tenderloin filets are cooked to perfection, then topped with a delectable creamy shrimp sauce for a special meal to share.
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Get Macadamia Crusted Tilapia with White Chocolate Beurre Blanc Recipe from Food Network
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Get Grilled Baby Eggplant with Balsamic Glaze Recipe from Food Network
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Food & Wine's Grace Parisi likes using a mix of shiitake, oyster, chanterelle, and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work.
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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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Get Beef and Broccoli Recipe from Food Network
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A simple, tasty pie crust needs just flour, vegetable oil, a little milk, and salt. No kneading is required. Just roll out the crust between pieces of waxed paper.
Ingredients: flour, salt, vegetable oil, milk