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Versatile enough to serve on nachos, in sliders, or atop mashers.
cooking.nytimes.com
I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets This will now be a regular dish I make with beets in my house This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble
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An untraditional marriage: German sausage meets Italian green.
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Get Roasted Tomato Soup Recipe from Food Network
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This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
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Chef John's recipe for Dijon pan sauce is a quick and easy way to create an elegant sauce anytime you've roasted meat in a pan.
cooking.nytimes.com
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
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Chunks of golden brown, crispy catfish are seasoned with spicy brown mustard and thyme.
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Chopped scallions are sprinkled on a potato salad made with Yukon golds.
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Mashed potato is used as a binder in these tasty, lightly crisp tuna patties.
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This hearty and creamy version of the classic Caesar salad uses kale in place of romaine lettuce and adds cucumber and leeks.
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Salade Niçoise is one of the great summer dishes of Southern France. It's the centerpiece of a party that's all about sunny Mediterranean style, from the wine to the plates to the tea towels.