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Get Pulled Pork Sandwiches Recipe from Food Network
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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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Thinly sliced Brussels sprouts sautéed with lemon zest and juice are folded into creamy risotto with plumped dried figs.
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Get Lamb Shepherd's Pie Recipe from Food Network
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At his restaurant Spruce, chef Mark Sullivan uses guanciale (pork jowl) to add salty richness to the dish. At home, use bacon, which costs less.
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Tender chicken thighs are baked with red cabbage, bacon, and apple in a sweet and sour sauce for a German-inspired main dish just right for Oktoberfest.
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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Experience the rich culinary tradition of the Carolina Low Country with this easy and flavorful shrimp dish.
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Get "16 Bean" Pasta E Fagioli Recipe from Food Network
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O.K., this is a little bit of a project, but not too taxing for an adventurous home cook How about making your own pâté for the holidays Ask the butcher to grind three-fourths of the meat medium, and one-fourth very coarse
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Get New England Pot Roast Recipe from Food Network