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I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
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Kale, roasted corn, and carrots are tossed with eggs, tortilla chips, and smoked cheese in a lemon vinaigrette in the best kale salad ever.
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To prep chicken breasts ahead of time and avoid dryness, try this special technique that keeps the wing joint attached, as popularized by vintage airlines and revived by Chef John.
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This lentil and pearl couscous salad with plenty of vegetables and a vinaigrette dressing is similar to salads you'd find in the fancy deli section at the grocery.
Ingredients: olive oil, lemons, honey
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An easy stuffed red bell peppers recipe with ground chicken and feta.
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Classic, versatile veggie loaf can be made in muffin cups for a mini variation.
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Get Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms Recipe from Food Network
cooking.nytimes.com
Ricotta is one of the great undersung cheeses and can be used in dozens of ways Bake it in a hot oven in an earthenware dish with a little olive oil and rosemary, then spread it on toast for an antipasto or snack Mix it with chopped cooked spinach or chard for filling ravioli or layering into baked pasta
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A superstar deli sandwich gets a casserole conversion when you replace bread with egg noodles and mix them with the ingredients of a corned beef reuben.
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A serrano pepper kept whole adds flavor without bringing heat to this Mexican-style rice dish with tomato and onion.
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This green bean casserole is made with cream of broccoli soup, creamy salad dressing, sour cream, and Cheddar cheese-flavored fried onions.