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Yellow cake is poked and topped with triple berry sauce, cheesecake, and a graham cracker layer in this crowd-pleasing cheesecake poke cake.
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Chicken and spinach with lots of cheese fill flour tortillas that are topped with enchilada sauce and more cheese.
cooking.nytimes.com
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
www.delish.com
Bread pudding isn't just for dessert. Enjoy it for breakfast, too!
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Brush burgers with butter when they're on the grill: the natural sugars caramelize, making the meat extra-delicious.
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Adding cranberries and rolled oats to buttery chocolate chip cookie dough makes the cookies crunchier and more substantial.
cooking.nytimes.com
“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine Her mother thought Ms Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious
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Canned tuna doesn't have to mean sandwiches; instead, toss it with ribbons of zucchini, pappardelle, and a lemony cream sauce.
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Once the maple icing is set, these can be stored in single layers in airtight containers for up to three days.
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Cajun-seasoned grilled chicken breast and jalapeno sausage flavor a skillet meal of bow tie pasta and vegetables in a creamy sauce.
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These marvelous Christmas cookies combine chocolate with spicy gingerbread. "I was tired of basic gingerbread," says Matt Lewis. "And my connection to chocolate is really deep."
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.