Colleen Allen
More ideas from Colleen
NYT Cooking: Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates. Then the excess marinade is mixed into the drippings to make a heady sauce. If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, th...

NYT Cooking: Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates. Then the excess marinade is mixed into the drippings to make a heady sauce. If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, th...

SIMPLE, 9 ingredient vegan Shepherd's Pie that's loaded with veggies, savory lentils and topped with creamy, fluffy mashed potatoes. The perfect hearty entree for colder weather.

SIMPLE, 9 ingredient vegan Shepherd's Pie that's loaded with veggies, savory lentils and topped with creamy, fluffy mashed potatoes. The perfect hearty entree for colder weather.

Insanely Delicious Gluten Free Shepherds Pie made with lamb or beef, Whole30 Option. this recipe is SO good you'll be coming back for more! Make it TODAY!

Insanely Delicious Gluten Free Shepherds Pie made with lamb or beef, Whole30 Option. this recipe is SO good you'll be coming back for more! Make it TODAY!

NYT Cooking: This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to <a href="http://cooking.nytimes.com/recipes/1018167-chocolate-frosting">buttercream</a>,%...

NYT Cooking: This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to <a href="http://cooking.nytimes.com/recipes/1018167-chocolate-frosting">buttercream</a>,%...

NYT Cooking: Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it’s surprisingly soft and light. You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake. A note on tahini: We always use tahi...

NYT Cooking: Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it’s surprisingly soft and light. You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake. A note on tahini: We always use tahi...

NYT Cooking: Here's an incredibly easy one-pot vegan dish you can put together on a weeknight. For extra oomph, add more jalapeños and garlic, and don't forget to season with salt and pepper as you go.

NYT Cooking: Here's an incredibly easy one-pot vegan dish you can put together on a weeknight. For extra oomph, add more jalapeños and garlic, and don't forget to season with salt and pepper as you go.