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cooking.nytimes.com
This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people It serves well as a main dish, though, particularly if you double the recipe Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary
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These Baked Parmesan Zucchini Fries are a healthy, crave-worthy alternative to French fries, and a great easy side dish for practically any dinner. The zesty...
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In this one-pot dish the chicken is cooked over croutons tossed with greens, capers, and golden raisins.
cooking.nytimes.com
Leah Chase, the chef and owner of Dooky Chase in New Orleans, gave an interview to Matt Lee and Ted Lee of The Times back in 2000 It was about her gumbo, which is brackish and silky and delicious, and for which she offered a recipe Ms
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There are lots of cream, eggs, coconut, and melted marshmallows in this sinfully rich pie, so don 't be surprised if it disappears quickly. Luckily, this recipe yields two pies!
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Fresh green beans slow cooked until tender with ham hocks, new potatoes and light seasoning.
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A meaty ham bone brings tons of flavor to these simple pinto beans, simmered until tender in a slow cooker.
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This easy and refreshing starter featuring cantaloupe and cured ham (Parma ham for instance) can also be served as an appetizer: just cut the cantaloupe into bite-size pieces, wrap them with ham and spear them on skewers for a colorful snack! Use superior quality Italian ham for best results.
Ingredients: cantaloupe, prosciutto
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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Bacon, canned baked beans and seasonings are combined with garbanzo, lima, kidney and butter beans in this sweet and sour casserole.