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cooking.nytimes.com
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
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Get Linguine with Red Clam Sauce Recipe from Food Network
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This easy flounder with Parmesan breadcrumbs is the perfect vacation dinner. It's quick to make with shredded Parmesan Cheese & there's plenty for everyone. Cheesy breadcrumbs FTW!
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Get Herbed Brown Rice Pilaf Recipe from Food Network
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Get Pasta Puttanesca Recipe from Food Network
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This is a cozy, savory side dish flavored with basil and mushrooms.
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Welcome to flavor town.
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Get Grilled Oysters with Fra Diavolo Sauce Recipe from Food Network
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Get Saffron Rice Salad Recipe from Food Network
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This couscous tabbouleh is also delish with chicken or beef skewers.
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Get Better Burger with Green Olives Recipe from Food Network
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Two pie crusts are stuffed with sausage, prosciutto, Parmesan, mozzarella, and ricotta cheese to make this savory and rich pizza rustica.