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A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
cooking.nytimes.com
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
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Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.
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Three canned cream soups -- chicken, mushroom and celery -- go into this quick soup made with processed cheese and chunk chicken.
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This barbecue sauce has nectarines, smoky chipotles, and brown sugar, ready to be brushed on grilled ribs or chicken.
www.delish.com
Try these subtly perfumed meatballs as an hors d'oeuvres or a main course.
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A delicious and colorful side dish, especially good served with lamb or other grilled meats.
cooking.nytimes.com
This recipe is by Merrill Stubbs. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe makes pecan-filled chocolate cookies that are low in sugar.
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Coffee, non-dairy creamer, and cocoa give this refreshing, icy-cold drink a classic mocha flavor.
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Cranberries add color and tangy flavor to a simple apple pie.
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I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.