Tapioca and rice pudding are two age-old desserts that never seem to disappear completely from the culinary scene, though the popularity of the former has waned in recent years. Even in their simplest ...

Spicy cucumbers with mint, scallions and crushed peanuts is David Tanis' (admittedly inauthentic) take on a favorite found in ...

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Pour the coconut syrup into the tapioca and whisk until combined. Stir in the fruit and the bloomed basil seeds. Serve at room temperature with lime or passion-fruit sorbet on the side.

Steamed rice is a natural choice to serve alongside. Image This creamy tapioca pudding comes together with ... We launched New York Times Cooking 10 years ago. Here are the 50 best recipes we ...

For many people, it's not a question of whether or not to add chia seeds to their diet, but rather how to add them; after all, the minuscule seeds are too small for snacking a la sunflower or pumpkin ...

The Christmas pudding we recognise today is a Victorian dish made from suet, dried fruit, candied peel, breadcrumbs, spices, egg and grated carrots and apples. The Victorians shaped their puddings ...

Unsurprisingly, buying and cooking ready-prepared black puddings ... or heat them in the oven or lightly fry. Black pudding is a breakfast favourite, but it's a versatile ingredient for brunch ...

Heat oil in a large nonstick skillet on medium. Reduce heat to low; add garlic. Cook, stirring often, about 5 minutes or until garlic is lightly golden. Add spinach; increase heat to medium. Cook, ...

As versatile as it is ubiquitous, chicken can be roasted or fried, baked or sautéed, made into soups and pot pies. But does that mean chicken is just as versatile when it comes to pairing with ...