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Braised, tender baby artichokes add a taste of spring to any meal.
cooking.nytimes.com
This is a comforting Mediterranean version of baked beans You can halve these quantities if you want a smaller amount to serve your family.
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Cod cooked in tomato sauce with carrots, celery, and garlic. Also great with sole, or any other white fish.
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Pear ginger salad tossed in a citrus soy dressing is a refreshing addition to parties that will quickly become a crowd favorite.
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The mustard greens in this salad recipe are tossed with sliced pears, croutons, and Gruyère cheese in a garlic-anchovy dressing.
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Broiled chicken parm and broccoli-packed pasta are faster than delivery (and better for you).
cooking.nytimes.com
A salad, modeled on a traditional North African one, that is great for buffets The salad is modeled on a traditional North African salad of oranges, onions and olives I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous
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Good enough to convert non-eggplant eaters.
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Fava beans, grape tomatoes, and fresh basil combine to make this hearty Tuscan pasta salad. Serve on fresh greens for a crowd-pleasing dish.
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Get Rotini with Chicken Marsala Ragout Recipe from Food Network
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Great shepherd's pie with a kick. A classic casserole spiced up with the flavors of Mexico. Adjust seasonings according to your personal taste.
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The fragrance of these beautiful, buttery bay scallops with their garlic parsley sauce is only surpassed by the taste!