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This beautiful rice is infused with onion, a few bay leaves and peas while it simmers and cooks on the stove. The result is a fragrant and very pretty rice pilaf. Serves four.
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Canned pinto beans are simmered with onions, tomato paste, chili powder and vegetable broth, then mashed. It's a quick and easy way to make your own refried beans for burritos, tostadas or dips!
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Garlic scapes help make an easy, fragrant pesto that can be spread on bread or crackers, put on pasta, used with fish, and as a substitute for garlic, onion, or scallions!
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Chicken piccata served over fettuccine is a quick Italian-inspired meal to prepare for weeknight dinners or gourmet dinner parties.
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Ziti pasta is layered with Provolone, mozzarella, cottage cheese, sour cream and a meaty sauce with ground beef and sausage.
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Carrots reign in many traditional chicken-noodle soups; here, tomatoes rule.
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A rich baked ziti Alfredo recipe with chicken and broccoli.
cooking.nytimes.com
Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes The trick is to confit thick slices slow in fat, which transforms the texture into silk They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat
cooking.nytimes.com
This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth Elbow-shaped pasta is then added into the water to absorb all the meaty flavors Erika Council, a software engineer who is also a professional cook and a food writer, shared the recipe, which she learned from her maternal grandmother, Geraldine Gavin Dortch
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This tangy curried spinach soup gets a spicy kick from serrano chiles and cumin seeds, with a crunch from cashews. Serve hot.
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A challah made with whole wheat flour and sweetened with honey gets a lift from wheat gluten, and optional extra yumminess from raisins. Recipe makes 2 loaves.