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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Glazed Smoked Ham Recipe from Food Network
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The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
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This recipe came from having nothing in the house but a box of spaghetti and some lemons. I grab whatever fresh herbs are available in my garden, about two handfuls' worth, total.
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Smoked fishalready cooked and intensely flavorfulis an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.
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Get Turkey Biscuit Pie Recipe from Food Network
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This homemade pizza sauce should be made at least a day ahead of time to allow the flavors to meld.
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Seasoned with Pecorino Romano cheese, this is a delicious quinoa side dish that goes with just about anything.
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Mom's ham and bean soup is a warm and comforting, made-from-scratch soup that is perfect for cold winter days.
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This Persian zeytoon parvardeh, a green olive dip with pomegranate molasses, fresh herbs, and lemon juice, tastes great with pita bread.
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A crusty rosemary bread works nicely for this classic Italian salad. The bread - pulled into bite-sized pieces - tomatoes, cucumbers and red onions, are tossed with fresh herbs and just enough vinegar and oil to give them a nice glistening. Four generous servings.
cooking.nytimes.com
The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior with a charred exterior If they’re too thin, they’ll just burn.