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Chef John combines pasta and antipasto for an Italian-inspired dish that's satisfying enough for a main course, and makes enough to feed a crowd at a party or potluck.
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This recipe is by Elaine Louie and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful...
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Buttery toasted garlic bread is topped with fresh, crisp Greek salad, and served with tart tzatziki sauce.