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This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I'm not too sure how I have been making so many Mexican dishes but just enjoyed a few. This is a simple slaw I liked because I hate mayo based slaws so this...
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Baby arugula and prosciutto tossed with a balsamic vinaigrette dressing are topped with a creamy ball of fresh burrata, avocado slices and chopped Roma tomatoes for this quick lunch salad.
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Baby spinach is topped with a colorful array of fruit in this easy salad.
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Though they may seem like an expected pairing, sweet strawberries and turkey go well together wrapped up with fresh greens and creamy poppy seed dressing.
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Get Marinated Artichokes Recipe from Food Network
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Pressed between warm slices of bread and dressed with honey Dijon, this combination of oven-roasted deli turkey, creamy ripe avocado, crumbled goat cheese and baby spinach melts together for delicious flavor and texture.
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Inspired by the traditional Italian pairing of pasta and beans, this hearty soup with cannelini beans, ditalini pasta, baby spinach, and an infusion of garlic is especially wholesome.