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This version of avocado toast with cauliflower mash is hearty, delicious, and different, simply perfect for brunch, lunch or a hungry snack.
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The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid. The potatoes not only absorb flavor and salt, but the pre-cooked potato surface develops great crunchy texture in the oven.
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This is not the pizza you get in the freezer aisle or your local delivery restaurant.
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Grilling kale gives it a toasty flavor; the smartest way to prepare kale for grilling is blanching it so it becomes tender and doesn't burn.
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Very easy and delicious! I am constantly asked to bring this salad to parties and picnics. The cheese and ham are key additions to an old favorite.
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Thick slices of firm tofu are marinated in soy sauce, sherry vinegar, and seasonings and grilled until well browned.
cooking.nytimes.com
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog While Ms Forte loves whole roasted brussels sprouts, she knows many people don’t like the woodsy center
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Chard is simply glorious when sautéed with a few well-chosen ingredients.
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Sherry, garlic, and olive oil combine with paprika to give these shrimp a Spanish flair! This recipe is also great with squid or scallops.
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This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy, and salty ingredients.
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This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy, and salty ingredients.
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This delicious green potato salad gets its color from pesto and flavor from white wine, perfect for St. Patrick's Day or a summer cookout.