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Chicken breasts are simmered in a rich tomato-mushroom sauce with paprika then served over hot egg noodles.
cooking.nytimes.com
When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead Soon he had designed an entire system of healthful eating (and drinking) around the stuff This soup, wintry but light, is a satisfying example
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A made-from-scratch version of the classic Thanksgiving side.
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Spaghetti is the pasta backbone of this light salad featuring lots of sweet grape tomatoes, black olives, and sliced fresh mushrooms in a dressing with a Mediterranean vibe. It's perfect for a summer day.
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Chicken is baked with broccoli, mushrooms, and potatoes in this cheesy egg dish.
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This chicken divine bake is hearty comfort food defined. Layers of rice, chicken, cheese, and vegetables in a creamy mushroom soup sauce will please the entire family.
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A homey casserole of cooked chicken, spicy tomatoes, veggies, processed cheese, and vermicelli is baked until golden brown. It also works in the slow cooker.
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Slow cooked chicken is cheesy, creamy, and fantastic when served over hot spaghetti.