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Get Owensboro Barbecued Mutton Recipe from Food Network
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Peeled and seeded cucumbers, sliced into thick half moons, are combined with sour cream, dill, and tangy blue cheese to make a cold salad with loads of flavor.
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Peeled eggplant slices are coated with seasoned, crumbled butter crackers then baked topped with grated cheese. Serve with a red sauce.
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These are great little broccoli appetizers shaped into balls that are baked (not fried). They can also be made ahead of time and frozen. Can be served warm or cold. Always a hit with company.
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Citrusy sweet with a hint of spice, this marinated chile-cilantro-lime chicken is an easy grilled main dish that's full of flavor.
cooking.nytimes.com
A few days after a tasting of 2005 Barbarescos, I had dinner at Centolire, Pino Luongo’s Italian restaurant on the Upper East Side As I cruised the wine list, Mr Luongo suggested a Barbaresco he had just acquired
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This simple salad of romaine lettuce, ripe cherry tomatoes, red onion and tangy feta cheese is topped with a delectable lemon garlic dressing for a refreshing accompaniment to any Mediterranean or Middle Eastern meal.
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An Atlantic Canada version of good old macaroni goulash has a difference--corned beef instead of hamburger meat. The one-dish dinner is sprinkled with Parmesan cheese and served hot.
cooking.nytimes.com
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin It's simple but loaded with flavor, and you can throw it together in about a half hour Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick