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http://www.nytimes.com/2015/12/16/dining/timpano-recipe-video.html

http://www.nytimes.com/2015/12/16/dining/timpano-recipe-video.html

Todd Coleman's Potato Gratin recipe on Food52

Todd Coleman's Potato Gratin

Quick, Make-Ahead Potato Gratin. A potato gratin that cooks in half the time, can be made ahead, and -- best of all -- lets you have control all the way through.

Spread Laughter and Cure Boredom

This could be a fun science fair project someday :) Ants stomachs are transparent. a woman noticed it when ants drank/ate spilled milk one day so she gave them some colorful candy and then photographed them!

Crustless Mini Quiche from Pure Green Magazine.

Crustless Mini Quiche Recipe from Anthropolgie by Celine MacKay, founder of Pure Green magazine.

For this summery recipe, eggplant is charred on the stove – or, if the weather cooperates, on a grill – and fanned out onto a plate. Drape over it some olive oil and tahini, a deeply flavored tomato mixture and a sprinkle of good salt. (Photo: Carol Sachs for The New York Times)

Baba Ghanouj, Deconstructed

NYT Cooking: For this summery recipe, eggplant is charred on the stove – or, if the weather cooperates, on a grill – and fanned out onto a plate. Drape over it some olive oil and tahini, a deeply flavored tomato mixture and a sprinkle of good salt.

Unlike the Spanish style of chorizo, which is cured and sliced like a traditional sausage, Mexican chorizo is a raw ground pork sausage, often uncased, that must be cooked before you eat it. Bright red,

How to Make Mexican Chorizo

Unlike the Spanish style of chorizo, which is cured and sliced like a traditional sausage, Mexican chorizo is a raw ground pork sausage, often uncased, that must be cooked before you eat it. Bright red,

Oven Baked Potato Wedges: its never to early to start tailgating!

Oven Baked Potato Wedges

Oven Baked Potato Wedges - I made these one night as a side for a dinner I made for myself and Josh. This was a good recipe, but I would definitely keep them in the oven for 35 minutes instead of 30 if the wedges are really thick.

Mexican Stuffed Peppers.  Roasted poblanos stuffed with chorizo, rice, beans, corn, and cheese!  So good, I had to make them again. | hostthetoast.com

Mexican Stuffed Peppers (Chorizo-Stuffed Poblanos), R-R-R-Remix

Mexican Stuffed Peppers – Roasted poblanos stuffed with chorizo, rice, beans, corn, and cheese! So delicious!

khoreshteh zereshk    i love persian food.     i love cooking persian food. unfortunately, the best recipes often take hours to complete, but it is so worth it. the mix of flavors. the beautiful colors. the sheer deliciousness.     the best persian food blog i have found is azita’s lovely turmeric & saffron. and i simply cannot get enough of najmieh batmanglij’s comprehensive persian cookbook food of life: ancient persian and modern iranian cooking and ceremonies. the recipe for this stew…

khoreshteh zereshk i love persian food. i love cooking persian food. unfortunately, the best recipes often take hours to complete, but it is so worth it. the mix of flavors. the beautiful colors. the sheer deliciousness. the best persian food blog i have found is azita’s lovely turmeric & saffron. and i simply cannot get enough of najmieh batmanglij’s comprehensive persian cookbook food of life: ancient persian and modern iranian cooking and ceremonies. the recipe for this stew…

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