Sauteed Medallions of Pork with Prunes:  This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Sauteed Medallions of Pork With Prunes

The ultimate guide to brunch in the Big Apple. Local new york city hotspots like Maialino, Prune, Hotel Chantelle, Clinton Street Baking Company and Jack's Wife Freda. Read for the best brunch spots in NYC!

the best brunch spots in nyc

The ultimate guide to brunch in the Big Apple. Local new york city hotspots like Maialino, Prune, Hotel Chantelle, Clinton Street Baking Company and Jack& Wife Freda. Read for the best brunch spots in NYC!

Tasty 'N Alder in Portland, OR

Portland is a town that demands great food and the list of great restaurants is stupefyingly long. One place I always like to take travelers downtown is Tasty'n Alder. Great food in a friendly hustle-and-bustle vibe.

Cassolita:  This recipe is by Joan Nathan and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.

Cassolita (Squash With Caramelized Onions)

Extra-Bittersweet Chocolate Pots de Crème Recipe - NYT Cooking

Extra-Bittersweet Chocolate Pots de Crème

NYT Cooking: One of the most interesting hot mulled wines is Swedish glogg (pronounced glook), a heady combination of red wine, sauternes and aquavit, enriched with raisins and almonds. Glogg is traditionally served in mugs with tiny spoons for eating the nuts and fruit.The recipe relies on a process called mulling. The term has the same root as our word mill (as in milling or grinding) and herein lies one ...

Swedish Mulled Wine (Glogg)

Marinated Shaved Fennel with Avocado and Minneola Tangelos Recipe - NYT Cooking

Marinated Shaved Fennel with Avocado and Minneola Tangelos

NYT Cooking: This dish can be prepared two days ahead and refrigerated.

Apple-Cranberry Crisp

13 Great Chili Recipes is a group of recipes collected by the editors of NYT Cooking

This recipe is by Molly O'Neill. Tell us what you think of it at The New York Times - Dining - Food.

Apple-Rosemary Tarte Tatin

This recipe is by Bryan Miller and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Apple Pie (Pie in the Sky)

Our Favorite Grilled Seafood Recipes is a group of recipes collected by the editors of NYT Cooking

Date, Bacon and Rosemary Corn Bread Recipe - NYT Cooking

Date, Bacon and Rosemary Corn Bread

This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.

​Shrimp tossed in an easy from-scratch alfredo and cooked penne and bake until you have cheesy goodness.

Garlicky Shrimp Alfredo Bake

Garlicky Shrimp Alfredo Bake Recipe - Shrimp tossed in an easy from-scratch alfredo and cooked penne and bake until you have cheesy goodness.

NYT Cooking: “I use freshly ground trimmed ends from strip steak or chopped sirloin,” Alfred Portale, the chef at Gotham Bar & Grill, told Craig Claiborne and Pierre Franey of The Times in 1987. “The meat,” he continued, “must be seared well so that it is crisp on both sides and moist in the center. We serve the hamburgers on so-called hard — not spongy — buns with a sesame topping and with sliced tomat...

Gotham Bar And Grill Hamburger

French West Indian Sauce Chien Recipe - NYT Cooking

French West Indian Sauce Chien

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