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Food Recipes

3-ingredient chili and BLT kebabs

Grab your foam fingers and pop open the trunk — it’s time to tailgate! Whether you’re set up in a stadium parking lot or having fun parked in your own driveway (like me and my squad), you’ll need easy-to-make meals. Here, I have two ideas that I hope will score big with your football friends: The world’s easiest three-ingredient chili and BLT kebabs smothered in creamy ranch dressing. Of course, the tailgate is optional — these goodies are touchdown-dance-worthy on your comfy couch, too!

Courtesy Joy Bauer

This recipe is a game-changer. It is, hands down, the quickest chili you

Food Recipes

Garden Plate: Get back to the basics with farm stand food recipes

September traditionally brings us the usual “back to school” doldrums, but for the Garden State, our season of fresh fun is still going strong. Farm stands continue to brim with an abundance of options at the tail end of summer. The recipes are ripe with best of nature’s offerings in New Jersey.

Photo courtesy of Getty Images

Jersey is the proud parent of the tomato, zucchini and homegrown eggplant. Put these together with a few other ingredients, and you have got yourself an easy, end-of-summer supper. The best part is that it can be assembled and roasted in minutes.

RATATOUILLE

Food Recipes

14 Easy Dessert Recipes With Just 3 Ingredients – Brit + Co

When it comes to dessert recipes, sometimes you just want something nice and simple to satisfy your sweet tooth. Yums like chocolate chip cookies or lemon lavender ice cream can be fun, but they often require a packed pantry full of ingredients and mix-ins. These drool-worthy recipes are made with just three (that’s right, THREE) ingredients or less. Whip up one of these sweet treats next time you’re in a pinch to quell a sugar craving.


No-Bake Bonbons Easy Dessert

Cream, butter, and chocolate chips form the base of the truffles. If

Food Recipes

Focaccia recipes offer a taste of Italy at home

Focaccia takes its name from the Latin “panis focacius,” or “hearth bread”: A lightly yeasted flat bread baked on coals or a hearth to create a filling accompaniment to dip into soups, stews, olive oil or vinegars.  

It is thought to have originated with either the Etruscans or ancient Greeks at the beginning of the first millennium BC, but is now widely associated with the Ligurian (Genoa) cuisine of Italy. As the Romans expanded their empire they took the idea of focaccia with them to France and Spain and from there it spread around the world, with each culture putting

Food Recipes

6 Plant-Based Recipes To Cook Up This Fall

‘Tis the season for butternut squash, Brussel sprouts, and all the pumpkin your heart desires. September is the bridge between summer and fall cooking with farmers markets brimming with delicious seasonal vegetables. Our friend Yumna at Feel Good Foodie is all about cooking fresh, easy, and healthy meals that are also super scrumptious. Many of her dishes are inspired by the Lebanese foods and dishes of her childhood, everything has a little bit of Mediterranean in it, which we love. Here, she shares five of her favorite fall recipes you can whip up this week or next, or bookmark into
Food Recipes

11 Vegetarian Recipes Our Readers Can’t Get Enough Of

Is there anything vegetarian cooking can’t do? Whether it’s sweet and spicy tofu larb, an aromatic toor dal with whole boiled peanuts or the beautiful simplicity of a pile of roasted brussels sprouts, vegetarian cooking offers seemingly endless combinations of flavor profiles and textures — enough to satisfy any type of eater. The Veggie, a new newsletter from Tejal Rao, celebrates the vast and diverse world of vegetarian cooking, highlighting recipes from our archives every week. (If you haven’t signed up already, you can do so here.) Here are 11 vegetarian recipes that New York Times Cooking readers love.

Food Recipes

Charleston chefs share comfort food recipes from Lebanon, Philippines, Pakistan, Vietnam | Food

In the United States, comfort food might be mac and cheese or mom’s pot roast. But nearly everyone has a food that evokes nostalgia. That includes cultures that don’t call it comfort food; they just call it food made with love. We asked Charleston chefs who grew up in different cultures what comfort food is for them.






baked kafta .jpg

Dolly Awkar, of Leyla, makes baked kafta Wednesday, Aug. 18, 2021 in Charleston. Grace Beahm Alford/Staff




Dolly Awkar, Lebanese

“We don’t have comfort food because cooking is part of the family life and our tradition, and it is a