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cooking.nytimes.com
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)
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Get Three-Tone Power Slaw Recipe from Food Network
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Get Mac and Cheese - My Way Recipe from Food Network
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These crab and mushroom filled pastry puff squares have become a family favorite! We enjoy them as finger food on Saturday nights while watching a hockey game or entertaining guests.
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This great summer salad uses bottled dressing, but poultry seasoning and dried oregano are sprinkled in to give it a really interesting flavor. It works nicely with the romaine, green onion, cucumber, celery, and grated carrot salad combo.
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Skinless chicken thighs simmer for hours in a creamy wine sauce made with mushrooms and olives. Serve over hot cooked rice.
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Italian-style meatballs in marinara sauce and veggies, topped with mozzarella cheese and Tater Tots® are baked until tots are golden brown.
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Dress up a bowl of ramen noodles with mushrooms, cilantro, green onion, and lime juice for a spicy, super-quick Asian-inspired dinner for one.
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Browned hot dog pieces mixed with celery, green onion, a corn bread batter and Cheddar cheese for a taste of the county fair in a casserole!
www.simplyrecipes.com
A cross between garlic bread and pizza, cheesy bread is a quick, easy, and delicious party snack.