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A blend of cilantro, tarragon, basil, parsley, garlic, onion, lemon zest, paprika, and brown sugar make up this delicious DIY rustic chicken rub.
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Make a dilled salmon salad recipe for a quick, easy, and healthy starter dish reminiscent of fancy tea sandwiches. This salmon salad recipe has flaked salmon...
cooking.nytimes.com
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
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This is the only mac and cheese recipe you need—not that you want, that you need. It doesn't have exotic ingredients to scare the kids or confuse grandma...
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Edamame meets avocado in this lightened-up dip recipe. Serve it as a party snack with pita chips or veggies, and save the leftover to spread on your sandwich the next day!
cooking.nytimes.com
This recipe is by John Willoughby And Chris Schlesinger and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's recipe for grilled lamb steaks uses a yogurt marinade before dressing the cooked steaks in a delicious sherry vinegar-honey vinaigrette.
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Greens get a boost from salty, sweet, spicy and creamy fixings.
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Chef John's Italian chicken-broth-based soup with shreds of whisked-in cheese and egg mixture is ready to serve in less than half an hour. Best served with crusty Italian bread.
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Beef roast cooked low and slow with tomatoes and piled on a toasted hoagie roll with melted provolone cheese and pickled vegetables is perfect year round.