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cooking.nytimes.com
“I can only roast chicken the way I roast chicken,” the chef André Soltner told The Times’s Molly O’Neill in 1991 Mr Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat
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Chicken soup from scratch is enhanced with spinach, Romano, rice and egg in this surprisingly easy soup.
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This delightful Mississippi mud cake is layered with marshmallows and warm pecan icing creating the perfect Southern-style cake.
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Quinoa is combined with cucumbers, olives, and tomatoes before being tossed in a zesty red wine vinaigrette in this wonderful salad.
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No more upper-body workout: You don't have to keep stirring this classic Italian rice dish.
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A few packaged mixes make it so easy to serve a tender beef pot roast and savory gravy, all done in the slow cooker while you do other things.
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For easy and delicious one-pot meal enchiladas, fill your skillet with sour cream, green chiles, olives, chicken breasts, and torn tortillas.
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This is a fun and stackable dish that literally looks like its name. First comes the plate than the pile of corn chips, then kidney beans, lettuce, tomato, green pepper, onions, olives, carrot, cheddar cheese, salsa and finally, a dollop of sour cream.
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Get Swallow at the Hollow Crab Cakes Recipe from Food Network
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Boston Cream Pie is really a cake consisting of 2 layers of yellow cake filled with pastry cream and topped with chocolate glaze. This recipe is easier than it looks and well worth the effort!
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Simmer this cheesy and bacon-loaded baked potato soup in a slow cooker for a totally comfort-food dish that is simple to make ahead of time.
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Quinoa, lettuce, avocados, and black beans are layered in these easy vegan bowls topped with a Mexican-inspired green chile cilantro sauce.