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This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of turning mushy as they bake. Pair this rich dish with a robust red wine with moderate tannins.
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Spice up any party with mango-habanero chicken wings: crispy, sticky wings slathered in mango nectar, garlic, sriracha, and fresh habanero.
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Get Grilled Sausage with Tuscan Beans Recipe from Food Network
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Seasoned pork neck bones are simmered with lima beans in this tasty and filling Southern classic.
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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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Wild rice mix and sausage form the foundation of a dressing that's sure to become a family tradition.
cooking.nytimes.com
This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
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This quick skirt steak recipe uses a simple Asian marinade to give it big, savory flavors.
Ingredients: miso, garlic, mirin, sake, sugar, skirt steak
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Sausage, lasagna noodles, and spinach are simmered with tomatoes and ricotta cheese in this quick and easy skillet lasagna.
cooking.nytimes.com
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde You can also use regular garlic, though you might want to reduce the amount by half I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help
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This medium-hot green salsa features fresh jalapeno peppers and cilantro. Try it on eggs, as a marinade, or with tortilla chips.