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cooking.nytimes.com
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.
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Ground beef and rice meatballs are simmered in a spicy chipotle pepper, tomato, and tomatillo broth in this hearty albondigas soup recipe.
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Grandma Gloria “Gigi” Smith shares her special casserole recipe with her granddaughter Olivia in our Cooking with Grandma video.
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Skip the packaged gravy and ranch mix and try Chef John's from-scratch version of Mississippi pot roast made with beef short ribs, mushrooms, and homemade seasonings.