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Simmer farro in water with sautéed onion, carrots, and celery. The aromatic vegetables add delicate flavor to the cooked grains.
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Chenin Blancs perfect match. Recipe By: Marcia Kiesel
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This vegetarian pasta recipe for one with whole wheat pasta, broccoli, and Gorgonzola is cooked in less than 30 minutes for midweek meal.
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The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so plan to make it a day ahead if possible.
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Filmmaker and chef Daniel Klein created this colorful smoked-fish and whole-grain salad after fishing for gray mullet for an episode of his web series. Instead of smoked mullet, the smoked trout here is easier to find and equally delicious.
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A crusty, flavorful loaf of New York-style rye bread needs time to rise and develop its rich taste. There's a secret ingredient you'll never guess.
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Delicious individual meatloaves! The flavors are great and the topping is to die for. The lemon on top makes a nice presentation.
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Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
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This simpler version of Hunza Bread is a sweet, rich white bread adorned with golden raisins.
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This stunning fall tart with towering almond filling is crowned with cranberry jewels.
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If you need a way to punch-up your green bean casserole over the holidays, try this one with corn, water chestnuts, and Cheddar cheese.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.