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Grilled asparagus lightly tossed in Italian-style dressing makes a perfect summer side dish.
cooking.nytimes.com
You don’t need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers — but you do need a hot one, and a day or so to dry-brine the bird before using it If you don't have the time to dry-brine, don't You'll still end up with one of the best roast chickens you've ever had
Ingredients: chicken, thyme, black pepper
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Get Lizzie's Chicken and Dumplings Recipe from Food Network
Ingredients: chicken, salt, pepper, flour
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It gets cold here in Nova Scotia in the winter and we love our beer, so put a little heat to a cool drink to warm you up for that walk home from the bar.
Ingredients: beer, hot pepper sauce
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This is done when I want soup, quick and don't want a canned anything
Ingredients: onions, black pepper, celery
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: honey, pepper vodka, liqueur
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Get Salmon Cakes Recipe from Food Network
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Spinach and bacon egg casserole is a delightful combination of colors and savory flavor and a hearty brunch or breakfast main dish.
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Get Cheryl's Cole Slaw Recipe from Food Network