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This recipe riffs on the classic combination of cream of tomato soup alongside grilled cheese sandwiches.
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Mario Batali chars his asparagus on the grill, then serves it with a super-rich zabaglione sauce spiked with black pepper.
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Ken Oringer often serves dip at winter tailgates because it travels well and is simple to eat (no plates or forks necessary).
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This recipe is by Moira Hodgson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For a main-course salad, Cellar Door Cafe chef Charlie Parker concocted this unexpectedly delicious combination of turnips, oranges, and hazelnuts.
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This is a quick and easy recipe for chicken piccata is an Italian classic with a sauce of capers, garlic, lemon juice, and white wine.
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Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
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Great burgers. Cooked carrots, squash and zucchini are stirred into oats, cheese, and egg with some broth and soy sauce added for color and taste. Chill for at least 1 hour, then shape into thick patties and broil.
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The flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce.
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Thanks to the Instant Pot®, now you can enjoy all the delicious flavor in Filipino chicken adobo without having to marinate for hours ahead of time!