Slow Cooker Thai Coconut Chicken Wild Rice Soup loaded with customizable veggies in a creamy red curry peanut butter coconut broth is out is out of this world Delicious and couldn't be any easier!

Slow Cooker Thai Coconut Chicken Wild Rice Soup

Slow Cooker Thai Coconut Chicken Wild Rice Soup loaded with customizable veggies in a creamy red curry peanut butter coconut broth is out is out of this world Delicious and couldn't be any easier!

Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup - {Damn Delicious} "So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish - so quick and easy!

NYT Cooking: In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

Lemon and Garlic Chicken With Mushrooms

NYT Cooking: In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

NYT Cooking: In this unusual brownie recipe from the Boston pastry chef Rick Katz, half of the recipe’s eggs and sugar are mixed in with the chocolate, while the other half are beaten until they double in volume and are as light as sponge. Whipping the eggs creates the surprisingly creamy, soft and definitively fudgy texture.

Rick Katz’s Brownies for Julia Child

NYT Cooking: In this unusual brownie recipe from the Boston pastry chef Rick Katz, half of the recipe’s eggs and sugar are mixed in with the chocolate, while the other half are beaten until they double in volume and are as light as sponge. Whipping the eggs creates the surprisingly creamy, soft and definitively fudgy texture.

NYT Cooking: If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling.

Mushroom Tart

NYT Cooking: If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling.

NYT Cooking: Indian flavors add a new dimension to potato latkes. <br/>I love the Indian flavors in these irresistible latkes. The heat comes from the chiles, the spice from the nigella seeds.

Spicy Carrot, Parsnip and Potato Latkes

NYT Cooking: Indian flavors add a new dimension to potato latkes. <br/>I love the Indian flavors in these irresistible latkes. The heat comes from the chiles, the spice from the nigella seeds.

NYT Cooking: David Wondrich, the mixologist and author, said this punch, which begins with a sugar and lemon peel "shrub,'' is "lowish on the alcohol, and slightly unusual. People like it when I make it.''

Afton Club Punch

NYT Cooking: David Wondrich, the mixologist and author, said this punch, which begins with a sugar and lemon peel "shrub,'' is "lowish on the alcohol, and slightly unusual. People like it when I make it.''

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