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Canned clams and evaporated milk are added to a roux in this thick chowder with potatoes and dried thyme.
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If it's difficult to get your family to eat greens, they'll gobble them up in this potato-based soup featuring healthier turkey sausage and a garnish of crispy bacon.
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The trick to this wonderful pie is cutting the sugared and spiced Granny Smith apples into thin slices and spiraling them in the deep-dish pie shell. Then they 're topped with a crumb topping and baked.
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Ground beef, olives, egg noodles, corn, taco sauce and seasoning give this throw together casserole it's South-of-the-border flavor.
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You can have a snowball fight over these cookie!
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Some people say cheese doesn't go with seafood. We say they haven't tried this bread.
cooking.nytimes.com
This recipe is by Dorothy Allison and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John modifies his grandfather's recipe for shortbread in this classic strawberry shortcake made with browned butter.
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Chicken leg quarters baked with rice in a creamy broccoli mixture. I dislike most convenience food recipes, but I feel that this one's a winner, as it's not only fast but healthy too!
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This quick and easy chicken burrito bowl features Knorr® Rice Sides™, black beans, cheese and fresh pico de gallo.
cooking.nytimes.com
Here's an absolutely lovely weeknight pasta dish that's a triple threat: It's easy, it's quick and it's delicious Here's what you do: As the spaghetti boils, simmer some green peas with a little water until they're hot (or just dump the frozen peas in with the boiling pasta a couple minutes before the timer is set to ding) Drain the pasta and return to the pot with a button of butter
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Never not bringing apples camping.