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Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.
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A beautiful side dish of broccoli and angel hair pasta with red pepper flakes is so delicious and so aromatic, but it doesn't take much time to pull together.
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A savory combination of spinach, lettuce, and parsley are pureed with rice, not cream, in this cool jade green soup. Garnish with sour cream, paprika, and dill.
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I love to fool around in the kitchen and I came up with this flatbread pizza and my parents love it.
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This quick and easy curry recipe combines chicken, sweet potato, and eggplant into a piquant, colorful sauce of turmeric, ginger, and garlic.
cooking.nytimes.com
This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get those lamb chops ready for grilling with a tangy tarragon marinade!
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This recipe by Rachael Ray can be made either into a loaf or muffins, depending on your mood.
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Tiny frozen peas are a time-saver here, since they require no cooking, just thawing. They also happen to taste better than most of the fresh peas available. The tomato, though, needs to be fresh and vine ripened. If you cant get a good one, omit it
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Fresh rosemary permeates these chewy and tender yeast rolls, made with a little help from your bread machine.
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An antioxidant powerhouse that tastes incredible. The contrast between the sweet wild blueberries and tartness of the onions, peppers and tomatoes, makes this a great dish on its own with tortilla chips or served alongside beef or chicken.
cooking.nytimes.com
This savory quick bread is easy to make and versatile Try it lightly toasted for breakfast or tea, or drizzled with a little honey You may also slice it thin and serve it with cheese.