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Aaaah...rosemary-herbed chicken breasts braised in Marsala wine with portobello mushrooms and onion, then topped with melting mozzarella.
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Roasted tomato soup made with roma tomatoes and red bell peppers is a tasty accompaniment to BLTs for a quick and easy weeknight dinner.
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Tender chunks of pork are stewed together with roasted green chiles in this classic stew.
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I first learned to make these during my university years and I won't say exactly how long ago that was! Sharon Giardetti, my room mate and dear friend, used...
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Rye flour, cocoa powder, instant coffee, and caraway seeds are the secret ingredients to making pumpernickel bagels at home.
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This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.
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Apples and cinnamon sweetened with fructose are baked under a honey buttermilk biscuit crust in this dessert from the American Diabetes Association.
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Eggplant is stuffed with sauteed eggplant, onion, peppers and bread crumbs, then topped off with some feta cheese and baked. I named it after the long summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.
cooking.nytimes.com
There are two essential steps to a stellar farro salad The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients The second is to use very good olive oil in the dressing
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This dish is simple, tasty, and-best of all-fast. I've made it with both peeled and unpeeled shrimp. Unpeeled was definitely messier to eat, but I think on the whole the unpeeled shrimp were a little juicier. This recipe is tasty without the tequila, too. I love garlic, so I use an insane amount of it in this dish.
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A delicious honeyed roasted cashews recipe.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.