Cook A Thing
/0645b23e-11d5-4daf-a9ea-5c829c96ef08--DSCF1755.jpg)
Spicy Chickpea and Sour Tomato Curry with Noodles
food52.com
Top with green onions or cilantro or both.
submitted by Cook A Thing
Ruffled Milk Pie
smittenkitchen.com
A type of galatopita (“pie made with milk,” aka a baked custard pie), this is more striking in appearance than most due to wound and rumpled sheets of pastry, which also provide texture and crunch.
submitted by Cook A Thing
Lavash Crackers
foodandwine.com
Lavash can be a soft flatbread, but Jessamyn Waldman developed this recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices.
submitted by Cook A Thing
Israeli Couscous & Cheese
foodwishes.blogspot.com
I’ve always been fascinated with Israeli couscous, also known as pearl couscous, and have received several food wishes recently for a recipe showing it off.
submitted by Cook A Thing
Hot Honey Shrimp
cooking.nytimes.com
Chile powder adds sting, honey lends sweetness, and butter gives a creamy richness to these succulent roasted shrimp.
submitted by Cook A Thing
Rhubarb Crisp (food Wishes)
foodwishes.blogspot.com
If you've never tried rhubarb before, this is the recipe for you.
submitted by Cook A Thing
Make Your Own Golden Syrup For The Best Pecan Pie Of Your Life
skillet.lifehacker.com
Once the caramel starts cooking, it goes fast, so have your ingredients all measured out and ready to go.
submitted by Cook A Thing
Sourdough Starter
kingarthurflour.com
Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers' kitchens.
submitted by Cook A Thing
Roast Chicken with Dijon Sauce
smittenkitchen.com
This is a story about our new favorite chicken dish. From the day I first made it, we couldn’t wait to eat it again and it’s gone on repeat in our kitchen more times than any other dish I’ve shared with you.
submitted by Cook A Thing
Blackberry Nectarine Crisp
cooking.nytimes.com
This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village.
submitted by Cook A Thing
Tequileras
patijinich.com
These cookies are sweet, complex, and full of life.
submitted by Cook A Thing
Pink Lemonade Bars
smittenkitchen.com
As awesome as a summer carnival, the kind that rolls into town with sketchy rides that your parents forbid you to go on but you do so anyway (or so a friend once told me!).
submitted by Cook A Thing
Pork Vindaloo
sfchronicle.com
Patience is a virtue that I find much harder to accept than most.
submitted by Cook A Thing
Roasted Winter Tomatoes
cooking.nytimes.com
This recipe is designed to be used with the watery, mealy tomatoes you find at the market in the depths of winter.
submitted by Cook A Thing
Rao’s Meatballs with Marinara Sauce
cooking.nytimes.com
This is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table.
submitted by Cook A Thing
Indian-spiced Cauliflower Soup
smittenkitchen.com
It’s not even October yet and my friends were already expressing pumpkin spice fatigue yesterday. I have just the antidote: ginger, turmeric, cumin, coriander, fennel, some lime juice, and a chile
submitted by Cook A Thing
Best Hot Fudge Sauce
smittenkitchen.com
There are a lot of good reasons to put two small jars of homemade hot fudge sauce in your fridge in approximately 10 minutes and possibly forever.
submitted by Cook A Thing
