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Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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Grilled whole wild salmon, stuffed with a relish made of preserved lemons, parsley, dill, and shallots.
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Save half of this roast and some of the gravy to make beef Stroganoff, beef salad, or beef fajitas with the leftovers.
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Get Orecchiette with Broccoli Rabe and Sausage Recipe from Food Network
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If you like French Onion soup you'll love this easy-to-make French Onion Bruschetta!
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This homemade yogurt cumin salad dressing is a creamy Mediterranean-inspired addition to any salad or dish.
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Use whole wheat tortillas for a healthier take on these scrumptious quesadillas.
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Try this recipe for cookies using instant lemon pudding for a simple take on Italian-style lemon cookies.
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Get Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce Recipe from Food Network
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The alternative additions of flaxseed meal, almond milk, and applesauce to these waffles produce light, fluffy, vegan deliciousness.
cooking.nytimes.com
If you have made the mushroom ragoût, this tart is quickly assembled You need about 2 cups of the ragoût for the filling.
Ingredients: wheat, mushroom, eggs, milk, gruy, parmesan
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Get Watercress and Ricotta Pecorina Recipe from Food Network