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cooking.nytimes.com
Cooking is not always about simplicity and ease Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve There is no greater one than cassoulet
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Passed down from grandma, this chicken and dumpling recipe is made from scratch for ultimate comforting flavor.
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There's nothing better than a good bowl of soup, like this quick-cooking and delicious chicken noodle soup, briming with chicken, colorful vegetables and egg noodles.
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Vanilla yogurt adds a different, healthy twist and tang to this light, delicious potato salad. It's great as a side dish or even an autumn picnic.
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The contrasting flavors of sweet apple, crunchy walnuts, savory chicken and tangy balsamic vinaigrette meld beautifully in this simple to prepare chicken salad.
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Cream of celery soup, chopped spinach, onion and seasonings are combined in a saucepan and cooked on top of the stove in this vegetable side dish.
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This spinach side dish is made on the stove top. Diced onion is mixed with chopped spinach, butter, seasonings and a can of cream of celery soup and allowed to thicken while stirring over medium heat.
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This chicken salad supreme recipe includes fresh ginger, grapes, and pecans for a crunchy and nicely spiced filling for sandwiches.
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Easy version of soup using wild leeks, chicken broth and instant potato flakes. Garnish with chopped fresh parsley.
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A special potato salad recipe from a special place, the 800-acre Beaumont Ranch in Texas. The potatoes are seasoned with a garlicky salad dressing while still hot, then cooled and mixed with bacon, celery, green onion, dill pickle, and mayonnaise. It makes a big batch.
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This fall spin on a Waldorf salad made with apple, pear, celery, cranberries, and yogurt is a light side dish with festive autumnal flavor.
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German potato salad made in the slow cooker is a low-maintenance method of preparing the traditional salad and will quickly become a crowd pleaser.