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Garlic paste, lemon juice, and bacon provide a lot of flavor for this Swiss Chard side dish.
cooking.nytimes.com
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
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Birria is a Mexican stew made with blended chile peppers simmered with beef stew meat. Garnish with cilantro, lime, and onion.
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Everyone in the family will enjoy this easy Margherita-style pizza, which uses an herbed cream base instead of the usual tomato sauce for a fun twist.
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Chef Travis Lett's recipe for ricotta gnocchi with cherry tomato pomodoro sauce. Ricotta makes for a lighter texture gnocchi and the cherry tomato pomodoro complements...
cooking.nytimes.com
Beautiful, glossy zucchini from the farm stand are to be treasured Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.
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Get Olive Oil Sorbetto with Berries and Balsamic Recipe from Food Network
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Get Butternut Squash Lasagna Recipe from Food Network
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A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.
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This carpaccio has it all: buttery beef tenderloin, fresh Parmigiano-Reggiano, arugula, and just the right mustard-lemon tang in the dressing.
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Spinach, basil, lemon juice, lemon zest, garlic, and Parmesan cheese work together in this tasty pesto recipe.