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Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish.
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A biscuit crust filled with sausage, eggs, and cheese. These individual breakfast pies can be made ahead of time, and microwaved as needed.
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Broccoli, bacon, and Cheddar cheese are tossed in a basic dressing for a creamy and colorful broccoli salad.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.
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The garden-fresh flavor of roma tomatoes is complimented by the tart notes of marinated artichokes in a delectable sauce that can be prepared in less time than it takes to cook up a package of fresh cheese ravioli.
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For a fantastic white pizza (made with no sauce), Thomas McNaughton tops his amazing crust with creamy fontina, salty Parmigiano-Reggiano, tender squash, spicy chiles, and lightly bitter arugula.
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Mushrooms cooked with thyme, garlic, and sherry, then blended into a flavorful soup.
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This is an scaled adaptation of a recipe that I created for my restaurant management class in culinary school. I've reduced the measurements by 4 fold and beefed...
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This clever recipe uses cooked radicchio, which may seem unusual at first.
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This savory granola recipe contains rye flakes, pumpkin seeds, Parmesan cheese, and mustard seeds.
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In spring, sweet garden peas are at their peak of flavorand Michael Symon makes every effort to incorporate them into his recipes, like this one.