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cooking.nytimes.com
At a few spots in New York, the tartuffo rises to exceptional heights At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert tray Here, by combining tartuffo with a superbly foamy zabaglione, which is then strewn with crushed amaretti and fresh berries, dessert would seem reason enough to go to the restaurant.
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A little bite of heaven! Try topping with strawberry or blueberry pie filling.
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For everyone who can never decide what to make for dinner, here's three meals in one.
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This cake is good to make a day ahead, and is very popular at potlucks.
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Red potatoes baked with sour cream, crumbled bacon, onions, and American and Parmesan cheese are a tasty side dish for dinner, picnics, or potlucks.
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Lightly breaded chicken breasts are bathed in a creamy tarragon and whole grain mustard sauce.
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This tangy tuna noodle casserole topped with buttery bread crumbs is a quick and easy weeknight meal and is perfect for Friday nights during Lent.
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Nothing beats a good macaroni salad--except maybe one that's gluten free and with chunks of grilled chicken breast and chopped tomatoes.
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Ham and potato casserole in a creamy sauce. Drizzling butter on top is the key to a delicate golden crust.
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This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
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Sausage, Cheddar cheese, Swiss cheese, and sour cream are baked with eggs to create a rich, crustless quiche.
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Soft tortillas are filled with a colorful combination of sautéed carrot, black beans, and corn enhanced with chili powder and Pace® Picante Sauce.