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cooking.nytimes.com
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
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Get Grouper Ceviche with Jicama and Avocado Slaw Recipe from Food Network
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Chicken livers are simmered in white wine and butter, seasoned with onion soup mix, and then pureed with cream cheese and pistachio nuts to make a simple and tasty pate.
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Get Roasted Leg of Lamb Recipe from Food Network
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Spice up prunes for an exotic relish.
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This is my family's traditional preparation of french cut green beans. You can apply this recipe to other vegetables, too. We use the same method for frozen cut...
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An easy raclette recipe from DTLA Cheese. Baby heirloom potatoes are roasted with spinach and Manchego and Idiazábal cheeses, then served with romesco sauce.
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A chili recipe for the slow cooker is the only way to go when making chili. Try this chipotle chicken chili recipe and you won't be disappointed.
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The ever-popular linguine with clams has never been easier than with Chef John's version of the classic Italian recipe, this time made with spaghetti.
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Get Crispy Chicken with Spicy Pear Cranberry Sauce Recipe from Food Network
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Peanut butter energy balls with wheat germ and powdered milk are packed with flavor and will give you an energy boost!
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A sweet gin cocktail with cream sherry and grapefruit liqueur, as well as a light egg white froth and a little kick from lemon juice, this sophisticated drink...