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Lentils are combined with roasted garlic, tomatoes, and plenty of parsley and served with a simple balsamic dressing for a flavorful salad.
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This refreshingly tangy bowl of the Spanish classic was inspired by a trip to Toledo, Spain.
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Rock shrimp are dipped in a simple tempura batter, pan-fried, and tossed in a creamy aioli in this recipe inspired by the appetizer at Nobu.
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Jeff Cerciello says the inspiration to combine parsnips and dates came from Moro, a Moorish restaurant in London.
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Make a quick basil pesto to serve over spaghetti with shrimp and sugar snap peas using this recipe.
cooking.nytimes.com
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
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Simple pizza-flavored appetizers, inspired by the ones you can get at Italian bakeries and markets in Rhode Island, have optional pepperoni. It's best made with bulk pizza dough rather than a premade refrigerated crust.
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Chef John's recipe for sandy beans calls for sauteeing white beans with a crunchy, cheese bread crumb mixture.
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A savory vegetable loaf is stuffed with eggplant, zucchini, green pepper, and Swiss cheese. Serve cooled and sliced for a light lunch or at your next picnic.
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Get Halibut with Lemon, Spinach, and Tomatoes Recipe from Food Network
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Recipes for baked potatoes exist across the archives of The Times This is the battle-tested best Adorn the result with toppings: sour cream, minced chives, crumbled bacon, chopped jalapeño, cauliflower florets, crab meat dressed in lemon juice
Ingredients: potatoes, olive oil, butter
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Get Homemade Pita Chips Recipe from Food Network
Ingredients: pitas, olive oil, garlic