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These are always a hit who can resist a warm sausage roll? And the fact that they can be prepared ahead makes them a double winner.
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Sweet caramelized onions add depth of flavor to this rich, creamy, cheese-covered pizza.
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Garlicky roasted tomatoes combine with fresh steamed green beans for a side dish that tastes like summer.
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These little deviled eggs are filled with a spicy green avocado and egg yolk filling, and topped with paprika bacon.
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A nice tri-tip roast, seasoned with a 4-peppercorn crust, is just the right size for a small dinner party. Use veal or some other rich stock to make a luscious sauce from the pan drippings.
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Before the hard salami, ham and provolone are piled on, the bread for these New Orleans sandwiches is spread with a piquant olive salad flavored with garlic, oregano and fresh parsley.
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Mango and Morningstar Farms® Meal Starters Veggie Steak Strips round out this tart and savory pizza.
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Garlic, onions, soy sauce, and a touch of chili pepper add interest and a little heat to plain white rice.
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This tangy topping is a perfect accompaniment for all kinds of soups.
cooking.nytimes.com
Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe He thought it a perfect dish for a man to cook for a woman (Whether that is also true for men cooking for men and women cooking for women, he said he didn’t know, so we tested it out: It does.) The morels and Cognac are wildly sophisticated additions to what otherwise might be a plain roasted chicken, making the dish an easy, stylish win for newish cooks interested in making an impression on a sweetheart or someone who might become one