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Pork and apples are a classic combo, and are even better when joined by bacon, cream, white wine, and Dijon mustard. This luscious, French-accented pork chop...
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious tart lets the tomatoes shine. A tomato pie is paired with Gruyere cheese and Dijon mustard, and then brushed with an olive oil-herb marinade after baking.
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Serve this hearty slow-cooked lamb and potato dish with a Greek salad or steamed spinach.
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Fresh mussels steamed in butter, shallots and white wine.
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Baked Spaghetti Casserole with thin spaghetti, sausage, mushroom, and tomato sauce, ricotta, Parmesan, and Mozzarella cheeses.
cooking.nytimes.com
The cookbook author and culinary historian Jessica B Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite. 
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Get Kofta Kebabs with Tzatziki Recipe from Food Network
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Potatoes mashed with caramelized onions, cream cheese, brown sugar, sour cream, whipping cream, soy sauce, and more. They are seriously addictive!
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These are made in muffin tins and are fun to whip up and to eat. A cumin and lemon-spiced egg mixture is stirred into spinach, ricotta, parmesan and cheddar cheese. Then this delicious batter is poured into the waiting pan and baked.