Search Results (3,054 found)
cooking.nytimes.com
Pasta and sausage are a combination that usually suggests a dense, heavy tomato sauce But it can also mean the very opposite Sausage, used in small amounts, can contribute to a relatively light, almost delicate pasta sauce
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A quick and easy blend of gnocchi, sausage, cheese, and your favorite spaghetti sauce baked together for a hearty casserole.
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Based on a recipe using butter beans, these patties are made with lentils and pan-fried for a great vegetarian burger option.
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Poaching catfish with tomatoes, white wine, and vegetables is a nice alternative to deep frying. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!
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Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.
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A classic Thanksgiving stuffing recipe with apples and sage. Instructional video included.
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Rustic loaf bread, cross hatched and stuffed with Monterey Jack cheese, pickled jalapeños and green onions, baked until all melty. Yum!
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is an interesting take on traditional fried chicken, marinated in eggnog and breaded in a savory spiced panko.
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Serve this classic beef rib roast (prime rib) recipe made with horseradish, herbs, and red wine sauce for a special Christmas meal.
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Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!
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A recipe for roasted cauliflower tossed with sweet golden raisins, garlic, red pepper flakes, fresh parsley, and crispy breadcrumbs.