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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
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Easy stovetop chicken stew with tomatillo sauce, potatoes, corn, and peppers. Perfect for a late-summer dinner.
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Craving Hot and Sour Soup just like your favorite Chinese restaurant? This recipe will hit the spot! It's made with Chinese mushrooms, bamboo shoots, tofu, and a beaten egg.
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Topped with creamy avocado pesto, charred corn, red onions, arugula, and a mix of Gruyère and mozzarella cheeses, these pizzas from Kelly Senyei of Just a Taste are sure to be a summer favorite.
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Sprinkle zucchini with a teaspoon of salt and allow it to drain in a colander for about 15 minutes for a drier quiche. Biscuit mix helps the eggs set.
cooking.nytimes.com
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture “I feel like everybody uses arugula like a lettuce and they rarely ever cook with it,” said Ms Anible
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Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.
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Here's an easy way to grill salmon without the fish sticking to the grates. Promise! And mix up your approach with 4 different marinades while you're at it.
cooking.nytimes.com
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all)
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get "Birthday" Carrot Cake with Cream Cheese Frosting and Cointreau Carrots Recipe from Food Network