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cooking.nytimes.com
Carbohydrate avoidance be damned: pasta with meatballs is the perfect culinary counter to the cruel world Just looking at a slippery, tomato-sauced tangle of spaghetti topped with juicy toothsome meatballs makes you feel better; eating it is the instant antidote to whatever ails you The recipe here makes more sauce, perhaps, than you'd normally want to use to dress a pound of pasta, but when I sit down to eat with the children I want to make sure I'm not going to have to get up and make them anything else to eat before they go to bed
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Sweet cherry peppers are stuffed with marinated fresh mozzarella bites for a quick and delicious appetizer.
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Nobody can resist these saffron marinated cubes of chicken once they've been grilled to golden perfection.
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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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This authentic Italian carbonara recipe has a peppery Parmesan cream sauce flecked with chunks of applewood-smoked bacon.
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Toasted English muffins make a perfect crust for mini breakfast pizzas.
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This version of the classic cocktail incorporates light citrus flavors and Crown Royal, a blended Canadian whiskey.
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Simple dressing of rice wine and olive oil. Simple salad of fresh spinach, tomatoes, mushrooms and hard-cooked eggs. Simply fabulous. Serves four.
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Corn kernels and jalapeno are sauteed until charred in this quick and easy salsa flavored with lime juice, red onion, and fresh cilantro.
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Beef tri-tip roast made in the slow cooker is very easy to put together using garlic, beef bouillon, and onion for a warm and comforting meal.
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This sweet and tangy chickpea and edamame salad is loaded with colorful vegetables, dried cranberries, and sunflower seeds.
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This rotini pasta salad has a sweet sauce made from sweetened condensed milk, sugar and mayonnaise. It's a family favorite, due to the sweetness.