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Some dried herbs and half a package of frozen tortellini transform the simplest lunchtime fare into something, well, almost sophisticated. Great for a last-minute dinner party.
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This recipe is by R. W. Apple Jr. and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomato paste, olive oil, garlic and dried spices including oregano, basil and rosemary steep for hours to let the rich flavors blossom in this interesting, uncooked pizzaria-style sauce.
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The dill flavor in this creamy summer favorite goes great with cucumber slices. Kids love it -- it never lasts long! Try this dip with other veggies, as well.
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For a pitcher cocktail that both brunch and dinner guests will hanker for, turn to this renowned family recipe for a killer Bloody Mary.
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Pomegranate seeds and their tart, juicy membrane are a colorful and flavorful addition to a blend of peppers and herbs!
cooking.nytimes.com
The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it
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This nostalgic casserole recipe has elbow macaroni baked in a cheesy tomato sauce with ground beef, onions, and bell peppers.