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cooking.nytimes.com
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
cooking.nytimes.com
This is a fast, satisfying fish dinner with Cajun flavors Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites
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Cinnamon rolls are pretty perfect, but these gild the lily with dark chocolate mixed into the beautiful, supple brioche dough (which you can make ahead). And...
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This family recipe mixes marshmallows with cans of fruit cocktail, pineapple, and mandarin oranges, all dressed in sour cream for a crowd-pleasing salad.
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Your favorite spaghetti sauce gets a delicious make over when combined with cream cheese and cooked ground beef. It's mixed with hot cooked spaghetti for an easy supper.
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Sweet and fresh raspberries are topped with a quick raspberry sauce in this tempting summer dessert. Serve chilled with a dollop of whipped cream.
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A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake.
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Chicken salad casserole, full of celery and almonds, baked with processed cheese in a tangy cream sauce and topped with a corn flake crust.
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This tropical vegan mug cake is made with fresh pineapple, banana, coconut cream, and mint for anyone who prefers a chocolate-free mug cake.
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This easy pasta bake with ham, cream, and Parmesan cheese takes little time to prepare and delivers the perfect comfort meal for your family.
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Thin chicken breasts are dipped in a lemon-sour cream batter and breaded with herb-seasoned stuffing before being baked in the oven for a quick and easy chicken dinner.
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Seductively creamy with a sour cream-mayonnaise dressing, this skins-on red potato salad is seasoned with dried dill to distinguish it from the standard version.