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Get Mushroom and Leek Bread Pudding Recipe from Food Network
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Eggplant, zucchini, mushrooms, and tomatoes are baked with fresh herbs and chicken breasts, then topped with shredded cheese for a quick and delicious weeknight meal.
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This skillet lasagna is ready in thirty minutes—no kidding!
cooking.nytimes.com
This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.
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BLT Salad for dinner tonight! Make with ripe tomatoes, crispy bacon, green beans, and sweet corn.
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A healthy Greek shrimp and feta tacos recipe.
cooking.nytimes.com
Making the dressing for Caesar salad is an exercise in the art of layering salty ingredients to build flavor; there are anchovies, Parmesan and Worcestershire sauce, in addition to the salt itself (There is also garlic, which is pounded with a pinch of salt using a mortar and pestle to make a smooth paste.) Since a delicious balanced dressing depends on working in the right amounts of each of those ingredients — and the other, unsalted elements — refrain from adding the salt crystals until you’ve added the right amount of everything else This recipe is adapted from "Salt, Fat, Acid, Heat" by Samin Nosrat, and it's absolutely worth making the torn croutons — store-bought croutons can’t compete, and you'll have leftovers for another salad.
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A perfect weeknight meal. I make this at least once a week because somehow I have gotten my kids to love this too. It's probably the tomato-ey sauce.
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Get Heirloom Grape Tomato Salad Recipe from Food Network
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Browned chicken thighs are simmered with chopped veggies in a rich tomato sauce with fresh herbs for a quick and hearty dinner.
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Get Artichoke and Tomato Panzanella Recipe from Food Network
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.