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Not much is better than simple scrambled eggs. We often try to make things fancy by using milk or cream or other things, but even simple eggs are delicious when...
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This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
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This is a popular Bengali dish . Bengal is an eastern state in India and boasts a very unique and rich cuisine quite different from the usual Indian food you...
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Brighten your day with a big bowl of Chef John's black lentil stew, a comforting concoction complete with sausage and kale for rich, earthy flavor.
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Get Chili-Garlic Snack Mix Recipe from Food Network
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Get New Style Refried Beans (Frijoles Refritos Estilo Nuevo) Recipe from Food Network
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We make these for a quick snack while watching movies or for an easy kid pleaser. They are not the most fancy nachos, but they taste great.
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Lemon brightens up this pasta dish packed with veggies and smoked chicken sausage.
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This quick and easy salmon fillet is simply prepared with a fresh lemon dill sauce that features rich melted butter, white wine, and garlic.
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Bigos is usually translated as “hunter’s stew” and is sometimes referred to as the national dish of Poland This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage Woods's mother makes it with the ends and scraps of meat saved and frozen over months’ worth of meals, so feel free to experiment with different cuts
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Fire up your grill and make Chef John's recipe for sausage-stuffed calamari to impress your guests and delight your taste buds.
cooking.nytimes.com
I learned this dish from a Sicilian cook in a small town outside Palermo She makes it by layering thinly sliced eggplant with fresh curd cheese and caciocavallo (I use fresh ricotta and provolone instead), as well as pecorino and Parmesan cheese — a bit like a lasagna without pasta It is quite delicious and unusual in that there is no tomato sauce, as there often is in so many Sicilian baked eggplant dishes