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Chicken breasts are sauteed with butter, mushrooms, and prosciutto in this paleo-friendly chicken Marsala dish that's perfect for company.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Couscous, garbanzo beans, caramelized onion, diced red bell pepper, carrot, and cucumber are tossed with a curried white balsamic vinaigrette, then sprinkled with crumbled bacon for a bold-flavored salad.
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Chewy banana oat muffins with an easy streusel topping.
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An easy version of the beloved tres leches cake is made with cake mix, pineapple, and cream of coconut to give the cake a pina colada flavor.
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Roasted potatoes, mushrooms, and sweet onion are tossed with a sweet balsamic vinaigrette and smoky bacon in this German-inspired potato salad.
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This is a full-flavored, pungent, yet subtle special occasion dish. We served the meal with diced, spiced new potatoes with chopped onions baked in foil for 40 minutes, and a Caesar salad.
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Ever been to a party where the golden, bubbly spinach-artichoke dip wasnt the first to go? Didnt think so. Expect the same when serving this dish, which takes the idea even further by mixing in short pasta.
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A dollop of a rich cream cheese and chocolate chip batter is baked into the center of each of these deliciously moist chocolate cupcakes.
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Great hot sandwiches and you need both hands to eat them.
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Tender whole scallops and shrimp get a quick saute in hot, garlicky olive oil and butter before taking a brief clam juice simmer. Toss with hot pasta, bright strips of sun dried tomatoes and tangy bits of lemon zest for a refreshing entree or appetizer.
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This quick salad is made with raw broccoli, romaine lettuce, grape tomatoes and a few other ingredients that marinate in a simple olive oil and lime dressing.