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Toasted pine nuts join fresh basil and Pecorino Romano cheese in this easy pesto recipe that perfectly complements pasta.
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy curry of turkey and garbanzo beans simmers with coconut milk and bottled tomato-based sweet chili sauce to make a savory-sweet dish that's ready in less than an hour.
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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
cooking.nytimes.com
Vegetables as seasonal as a maypole shape this risotto There is a bit of veal for those who desire a more substantial plate of food, but it’s optional For vegetarians, the broth does not have to be chicken
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Arugula, raw almonds, garlic, and olive oil are blended together in this recipe for Chef John's quick-and-easy almond arugula pesto.
Ingredients: arugula, olive oil, almonds, cloves
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This vegan pumpkin brownie recipe makes the best autumn treats ever. Serve them with vegan coconut whipped cream or pumpkin seeds.
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Get Filet Mignon Sandwiches Recipe from Food Network
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This wonderful vegetable and lima bean soup lives up to its name. You must allow 1 1/2 hours of simmer time, and the lima beans must be soaked for two hours prior to cooking, but the results are well worth the time.
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Asafetida and cumin add Indian flair to sautéed greens.
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This crispy chicken with chunky salsa SCREAMS summer supper.
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Show that special someone you care, with this flavorful sauce of dill, thyme, and balsamic vinegar! Paired with steak and a salad, this quick sauce will finish the meal so you can get down to the romance.