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cooking.nytimes.com
This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters But it’s wonderful with mild fish like cod The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the thickness of the pieces
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Get Sheet Pan Chicken Fajitas Recipe from Food Network
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Warmth is a given with chicken soup, but this one turns the heat up with ginger and chiles It comes from Ismail Merchant, the Indian-born film producer and director who had a longtime partnership with James Ivory It is an easy recipe and will take about an hour of your time, and is a deliciously healthy twist on an old standby.
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Get Microwave Ratatouille Recipe from Food Network
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Get Pan-Seared Halibut with Soppressata and Fennel Recipe from Food Network
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Get Lima Bean Soup with Parmesan Bacon Crisp Recipe from Food Network
cooking.nytimes.com
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.
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This is a delicious Turkish dish that was created for American palates close to the military base. Serve over rice.
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I love the drama of this whole roasted cauliflower—the presentation, the slicing—which always brings down the house.
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This rich, hearty sauce goes well with short shaped pastas such as rigatoni and penne, as well as long pastas such as spaghetti and linguine.
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Classic mac & cheese with a panko breadcrumb topping gets an sensational flavor boost from Johnsonville® sausage.
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Get Nonnie's Gnocchi with Fresh Marinara Sauce Recipe from Food Network