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Marinated olives--with a decidedly Italian flavor--are chilled for one hour prior to serving.
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Tortellini and marinated artichoke hearts are tossed in a creamy, reduced-fat dressing that is a quick and easy dinner or picnic side dish.
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A spicy sauce familiar to fans of Buffalo-style chicken wings is used to bring heat to homemade meatballs in this recipe.
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This fresh tomatillo salsa recipe has a pleasant kick of heat. You will need tomatillos, serrano chiles, garlic, and cilantro to whip up this salsa verde.
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Leafy collard greens take a long, slow simmer in a ham hock bath, with flakes of hot pepper tossed in for kicks. Some folks like to shred the ham hock meat into the greens before serving up in bowls.
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Slices of Hillshire Farm® smoked sausage are simmered in tomato sauce with onions and peppers, spooned into hoagie buns, and baked with shredded mozzarella cheese.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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