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Tender roasted vegetables served alongside honey-mustard chicken is a quick meal to put together for weeknights or when entertaining guests.
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Pears poached in a spiced red-wine vinaigrette lift this classic salad from standard to stellar.
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Get Stuffed Pork Chops with Roasted Vegetables and Soft Polenta Recipe from Food Network
cooking.nytimes.com
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce
cooking.nytimes.com
The question has dogged Thanksgiving cooks practically since Norman Rockwell painted “Freedom From Want” in 1942 and transformed the harvest feast into an American ideal: Is it stuffing or dressing Grandmother knows: it is stuffing only if it is cooked inside the bird Otherwise it is dressing
cooking.nytimes.com
You either like Manhattan clam chowder or you don’t James Beard famously called it “horrendous.” But the chowder has its fans — the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York’s immigrant past
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Get Vegan Scalloped Potatoes Recipe from Food Network
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Chicken cacciatore, an Italian hunter-style chicken braised in a tomato-based sauce with onions, garlic, and white wine.
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Get Baked Lemonade Pork Chops Recipe from Food Network
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After trying several chickpea-based light recipes and being not completely satisfied, I decided to create my own. This recipe incorporates many of my favorite...
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A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
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Get Spinach, Mushroom and Cheese Breakfast Casserole Recipe from Food Network