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These are a great substitute for children to take to school in lieu of Valentine's Day cards! Use a drinking straw to cut the holes in the pastry.
cooking.nytimes.com
This is truly the best way to cook salmon Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish
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A rich eggy dough is twisted into pretty flowers, then filled with jam and drizzled with lemon glaze for an Easter bread that will become a new tradition at your house. Pull it apart into petals to serve. Be sure to look at the pictures for how it is formed.
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Leftover grilled chicken breasts are ideal for making this chicken salad in a yogurt based dressing with apples, celery, red onion, and grapes.
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You can't ask for an easier or more crowd-pleasing picnic dish than this orzo pasta salad featuring green onions, cranberries, cilantro, and pecans.
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Tender whole scallops and shrimp get a quick saute in hot, garlicky olive oil and butter before taking a brief clam juice simmer. Toss with hot pasta, bright strips of sun dried tomatoes and tangy bits of lemon zest for a refreshing entree or appetizer.
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Crabmeat and pasta are tossed with a creamy seasoned sauce in this great chilled salad.
cooking.nytimes.com
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
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Collards are seasoned with turmeric, paprika, allspice, and ginger in this fragrant variation on a traditional Ethiopian vegetarian dish.
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This blueberry-apple crunch is a simple dessert that only cooks for 10 minutes in the microwave for a quick, hearty treat.
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The Caesar salad you love so much at fancy restaurants is surprisingly easy and quick to make at home.