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Get Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans Recipe from Food Network
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In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers “A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.”
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Get Baked Pita Chips with Charred Three Onion Dip Recipe from Food Network
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Lemon-marinated salmon is served with creme fraiche sauce and a bright watercress salad in this tasty and gourmet dinner that serves 3.
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This stovetop macaroni and "cheese" recipe is an easy, tasty vegan version packed with onions, broccoli, and cauliflower.
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Get Fajita Salad Recipe from Food Network
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This recipe is by Joanna Pruess and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Split pea soup with ham is a thick and creamy meal to serve on cold winter days. Serve with a chunk of crusty bread.
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Stew meat, mixed vegetables and egg noodles are combined in a beef broth base in this family-pleasing dish which can be completed in less than an hour.
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This simple, creamy chicken salad with avocado uses sour cream instead of mayonnaise.