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A California style fried egg sandwich recipe
cooking.nytimes.com
Tarragon, basil, dill and cilantro are elevated from garnish to the centerpiece of this dish from Yotam Ottolenghi.
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This recipe was designed for new parents, who must cook stealthily to keep from waking an infant The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
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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.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These delicious four cheese pizzas are bursting with flavor, and ready in under one hour.
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A simple soup made with ground beef and vegetables. Try it with homemade bread.
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Quick and easy to make in just one pot, this chicken cacciatore with rice features an aromatic mixture of vegetables and seasonings.
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This tangy and delicious cold salad it based on carrot, onion, and green bell pepper tossed in a dressing made with condensed tomato soup.
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A delicious option for homemade pizza! Butter garlic sauce, chicken, tomato, and ricotta and Parmesan cheeses are baked together for a delightfully light pizza.
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A grilled pizza-flavored panini with ham and salami is a creative way to jazz up the boring sandwich and predictable pizza.
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Browned ground turkey and crisp-cooked bacon are combined with Italian-style mixed vegetables, beef consomme, dried pasta, and a can of bean and bacon soup in this dish seasoned with oregano and basil.