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Cheesy baked zucchini tots, perfect for brunch, lunch, or an after school snack! With cheddar, parmesan, lemon, and rosemary.
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Tuck grilled salmon, lettuce, and onion inside a pita, and pair with a yogurt dip for a refreshing summertime lunch.
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cooking.nytimes.com
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available — sometimes adding bouillon to my homemade stock for the extra oomph it provides The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more
cooking.nytimes.com
In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts I call for a whole, cut-up chicken here, so you’ll have the different parts to choose from at the table (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead
cooking.nytimes.com
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.