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Creamy meets crunchy when a layer of velvety lime-flavored mascarpone-ricotta mousse and tart lime curd come together in a rustic pistachio shell.
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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Deliciously peppery broccoli rabe (rapini) is cooked with extra virgin olive oil and garlic, then sprinkled with Parmesan cheese to serve in this authentic Italian dish.
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Cheesy and lightly seasoned, this quick and easy eggplant casserole is sure to please!
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Transform a familiar (and irresistible) bar snack into dinner by serving spicy chicken and a cool dipping sauce with potato salad for a side.
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Layered sandwiches featuring ham, turkey and Swiss cheese. These are dipped in egg and browned in a skillet.
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Warm and creamy cream of potato soup and sour cream are folded into hash brown potatoes, green onion and cheese. This lovely combo is then heated in the oven until the extra cheese on top melts and everything else is toasty warm.
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Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!
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There are different ways to make grilled eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.
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Roasted potatoes are mixed with bacon, chives, cheese, and creamy dressing in this tasty recipe that's a loaded baked potato in salad form.
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Chicken breasts are marinated in seasoned yogurt and topped with feta cheese for a Greek-inspired meal.