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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A
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Get Orecchiette Pasta Carluccio's Way Recipe from Food Network
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Get Roasted Cauliflower Risotto Recipe from Food Network
www.simplyrecipes.com
Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.
www.allrecipes.com
Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
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Shallots and a little thyme are sprinkled over irresistible sugar snap peas!
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Chicken piccata served over fettuccine is a quick Italian-inspired meal to prepare for weeknight dinners or gourmet dinner parties.
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Ziti pasta is layered with Provolone, mozzarella, cottage cheese, sour cream and a meaty sauce with ground beef and sausage.
www.delish.com
Carrots reign in many traditional chicken-noodle soups; here, tomatoes rule.
cooking.nytimes.com
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
www.chowhound.com
This elk meatball recipe takes easy broiled meatballs made from venison and pork and simmers them in a tangy, sweet bourbon barbecue sauce.