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A richly-flavored cobbler made with rhubarb, strawberries, and blueberries is thickened with tapioca and sweetened with raw sugar.
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Make traditional pesto creamy with the addition of an avocado to the sauce. It makes for a delicious pasta dinner!
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A lively take on the potato salad standby, the salty soppressata offers a wonderful contrast to the creamy mildness of potatoes and mozzarella.
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Boneless chicken breasts are rolled around fresh asparagus spears and provolone cheese, then given a Dijon mustard flavored coating and a topping of crisp panko bread crumbs. The dish is baked in a hot oven.
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Apple cider is spiced like a gingerbread cookie and served warm with slices of orange and lemon in this holiday wassail punch.
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Apple Slab Pie! The perfect dessert for a crowd, plus more flaky crust in every bite. Use a mix of apples for best flavor. Great for apple-picking parties, Thanksgiving, or holiday gatherings.
cooking.nytimes.com
This recipe is by John Willoughby and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beets and Smoked Salmon Recipe from Food Network
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So you bought an Instant Pot® and you love cheesecake? This recipe creates a no-fuss, decadently delicious, perfectly steamed 6-inch cake.
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Get Roast Chicken with Green Herb Stuffing Recipe from Food Network
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Get HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE Recipe from Food Network
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Take your corn side dish from ordinary to extraordinary! Sweet corn is grilled and then rubbed with lemon wedges that have been dipped in a mouthwatering combination of spices.