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Use spaghetti left over from last night's dinner to make this pie that tastes a lot like lasagna.
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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
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This unique spaghetti dish is made risotto style: toasting the pasta to a delicious nut-brown and adding flavorful broth in increments.
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A marinated mozzarella recipe with capers, garlic, and thyme.
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Pan fried chicken breasts are coated with a lively orange and caper sauce.
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Inspired by the Alsatian flammenküche, this dish is an homage to cuisine from German-speaking Europe.
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This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food.
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Get Chicken Salad Recipe from Food Network
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A classic roasted beet salad with oranges, radicchio, and black olives.
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