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This recipe is by Elaine Louie and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cubes of watermelon are tossed with handfuls of minced herbs, sliced onion, and feta cheese crumbles in this summer salad.