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cooking.nytimes.com
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong Going into it when you have no hope is sometimes just what you need to get to a better place
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The sauce is good on just about anything from pork, chicken, and seafood.
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Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
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Remember the meat sauce that Mom used to cook all day long? This version tastes as good, but can be made in only fifteen minutes. Perciatelli and bucatini are interchangeable; spaghetti would be fine here, too.
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An easy and tasty side dish or appetizer, shrimp rangoon are fried pockets of shrimp and cream cheese seasoned simply with garlic and onions.
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Bacon, onions, and potatoes are a classic combination utilized in this soup seasoned with caraway seed and marjoram.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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Avocados, red onion, and lettuce are tossed together with a simple avocado-lime vinaigrette to make this delicious and tangy salad.
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A recipe for breakfast empanadas
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An easy turkey Bolognese pasta sauce recipe.