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cooking.nytimes.com
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin It's simple but loaded with flavor, and you can throw it together in about a half hour Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick
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Cumin, coriander, paprika, chili powder and turmeric are mixed into olive oil to give a great potato side dish for any meal.
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Cream of mushroom soup is the base for this quick and easy sauce. Add broccoli, carrots and cooked chicken and farfalle pasta for a deliciously simple dish.
cooking.nytimes.com
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012 You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad
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Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own.
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These ground beef meatballs are served in a tomato-based cream sauce flavored with a hint of nutmeg.
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Have yourself some paleo shrimp scampi this evening for a quick and easy dinner that pairs low-carb zucchini spaghetti with garlicky shrimp.
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Get Crispy East-Side Mashed Potatoes Recipe from Food Network
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Get Grilled Chicken with Alabama White BBQ Sauce Recipe from Food Network
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This buffalo wing sauce recipe name says it all, only for the hot at heart!
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Granny Smith apples and shredded red cabbage are cooked in beef broth flavored with brown sugar, cider vinegar and celery seed in this recipe which also includes raisins and apple butter.
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Smooth broccoli soup made in the Vitamix® blender is a quick and easy meal for lunch or dinner and ready in under 30 minutes.