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cooking.nytimes.com
A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch It’s dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year
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cooking.nytimes.com
“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
cooking.nytimes.com
Even in mid-September, you can find sweet cherry tomatoes, and they look beautiful in abundance on the top of this focaccia I combined them with black olives for a bread that transports me to Provençe.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Think of this as chafing-dish pizza without the dough! Five minutes in the microwave and you've got an appetizer on the table.
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This is a quick and easy recipe for chicken piccata is an Italian classic with a sauce of capers, garlic, lemon juice, and white wine.
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Vary the sauce with any tender herbs you have on hand.
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This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.
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This delicious dressing made with buttermilk, sour cream, and mayonnaise takes on personality when other ingredients are added - garlic, oregano, dill, chives, parsley, Worcestershire, hot sauce, and parmesan cheese.