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Watercress is not the most commonly used salad green, but its peppery bite makes it one of the most delicious. Baking the croutons is certainly a no-fuss method, but you can sauté them over moderate heat if that seems easier for you.
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This is a wonderful way to add elegance and flavor to spinach. The warm goat cheese melts in your mouth and nicely accents the balsamic vinegar.
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A cheesy scalloped cabbage and ham casserole. Great for potlucks. A bag of slaw can be substituted for the cabbage.
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These canapes are a festive addition to holiday gatherings that call for great friends, elegant bites, and jolly cocktails.
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The flavors in this soup create a warm and soothing meal. A generous plate of sliced avocados is a typical accompaniment. Use an aged European Muenster for the best results.
cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Macaroni with pesto, spinach, and three cheeses, baked with a luxurious cheese and bread cube topping, take our favorite comfort food to the next level.
cooking.nytimes.com
This omelet of green apples and goat cheese is an unusual pairing -- at least in the omelet world -- but a wonderful one from Garrett Oliver, the brewmaster of Brooklyn Brewery On the day we made this recipe, he paired the dish with a glass of Blanche de Chambly, a Belgian-style wheat beer made in Canada.
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The comforting side dish of mashed potatoes gets an upgrade with creamy additions of blue cheese and heavy cream in this quick and easy recipe.
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This is an authentic Italian cheesecake recipe handed down through generations. The results are a creamy, but not too thick, cheesecake that your family--Italian or not--is sure to enjoy.
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Everything you love about breakfast, stuffed into one fluffy pillow.