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This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A simple dill dip recipe made with fresh dill and dried dill weed, mayonnaise, and sour cream.
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This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that
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Get Toasted Orzo Salad Recipe from Food Network
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There is no better, more reliable restaurant dish than steak frites It is perhaps America's favorite French food, a cheeseburger deluxe recast for date nights, celebrations, feasts Few make the dish at home, though: The frites are too labor-intensive for all but the most project-oriented cooks
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Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.
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Chef John's sherry-braised beef short ribs are a foolproof and delicious addition to your dinner menu.
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An easy vegan recipe for mashed potatoes with kale, served with Spanish Romesco sauce.
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Make this fast and easy spicy turkey chili recipe as a lighter alternative to beef chili. Using chili powder, cayenne pepper, and ground cinnamon, this recipe...
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Get 20-Minute Bolognese Recipe from Food Network
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This is adapted from a Richard Olney recipe Even in winter it is possible to find turnips that are not fibrous or spongy (Those, Mr
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Get Lamb Kofta Burger Recipe from Food Network