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Kale, artichoke, and pancetta salad is topped with pecorino cheese for a quick and easy salad perfect as a side dish for dinner parties.
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In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
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Ground turkey provides a leaner meat sauce for pasta in this recipe using both a tomato, tomato sauce, and tomato paste with fresh basil.
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Try this simply delicious, melt-in-your-mouth, roasted cauliflower, spiced with a hint of curry. Perfect as a vegan side dish or main dish.
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This celery victor recipe is a classic salad made from chilled braised celery and a fresh tarragon vinaigrette.
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In this traditional Hunan recipe, whole chicken is poached, de-boned, and stir-fried with chile, ginger, rice wine, and Szechuan peppercorns.
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Vegetarians and meat-lovers will both love these delicious tacos. Mushrooms provide 'meaty' and filling flavor, balanced out by sweet caramelized onions.
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Chef John's version of a formerly super-secret recipe from the now-closed Gino's restaurant is rich with San Marzano tomatoes and lots of butter.
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Get Paella Valenciana Recipe from Food Network
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Cilantro lime shrimp! Simple sautéed shrimp with garlic, cilantro, green chile and lime.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Perfect with any meal, this spinach salad is a blend of sweet persimmon, tart pomegranate seeds, creamy goat cheese, and crunchy sliced almonds.