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Cream cheese and diced tomatoes with green chiles go well together with sausage in this dip that is sure to please. Serve with your favorite chips.
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In this bruschetta recipe, inexpensive Italian pantry staples become a fancy-looking tuna appetizer.
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The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr Valenti during his childhood.
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Leftover rice finds an amazing home inside this steak burrito.
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This recipe is by Molly O'Neill and takes 1 hours 40 minutes, plus overnight soak and a few hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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