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This recipe is traditionally served with German sausages.
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Rice is slowly simmered with fresh dill, parsley and cilantro, along with fava beans and spices.
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Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968 It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation
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Get Lobster Truffle Pot Pie Recipe from Food Network
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Get Thanksgiving Pioneer-Style Herb Roasted Turkey Recipe from Food Network
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This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas’s wonderful new cookbook, “The Country Cooking of Greece.” The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake
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Very simple, and very good: semicircles of delicata squash dressed with olive oil and fresh parsley and garlic. You can serve this hot from the oven or at room temperature.
Ingredients: delicata, olive oil, cloves, parsley
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This comforting turkey cobbler is a great way to use up leftover turkey. Don't worry about shaping a pie pastry--the topping is meant to look rustic.
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Get Italian Cocktail Meatballs with Herbs and Ricotta Recipe from Food Network
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A quick, easy grilled pork chop recipe with Tuscan flavors. The chops are drizzled with balsamic vinaigrette and served on a cannellini bean salad.
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This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over It takes not too much time, and it is delicious.