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cooking.nytimes.com
Carbohydrate avoidance be damned: pasta with meatballs is the perfect culinary counter to the cruel world Just looking at a slippery, tomato-sauced tangle of spaghetti topped with juicy toothsome meatballs makes you feel better; eating it is the instant antidote to whatever ails you The recipe here makes more sauce, perhaps, than you'd normally want to use to dress a pound of pasta, but when I sit down to eat with the children I want to make sure I'm not going to have to get up and make them anything else to eat before they go to bed
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Light, mildly spiced and crowned with butter and cinnamon sugar, this quick bread is bound to be a big hit.
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Moist banana bread has a little extra kick, thanks to ginger added to the batter, makes for a tasty way to start the day.
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These two loaves of moist, dense pumpkin nut bread get their pizzazz from lots of cinnamon, allspice, and nutmeg.
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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There are plenty of apples and nuts in this yummy fruit bread. It's great almost any time of the day.
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Orange juice and zest lend a delightfully citrus accent to this mildly spiced pumpkin-nut-date bread.
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This better-for-you version of pumpkin bread substitutes applesauce for the vegetable oil.
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A ribbon of pecan streusel runs through this rich cream cheese-banana bread.
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These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis.
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Purists will especially delight in this bread, flavored only with mashed bananas.
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Two layers of melted Gouda cheese with bacon and caramelized onions in between make a truly indulgent, delectable grilled cheese sandwich.