NYT Cooking: This recipe was inspired by the Middle Eastern dried seasoning mix called za’atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can’t ...

Middle Eastern Herb and Garlic Chicken

NYT Cooking: This recipe was inspired by the Middle Eastern dried seasoning mix called za’atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can’t ...

Firecracker Pineapple Chicken

Charlie Bird's Farro Salad

Charlie Bird's Farro Salad

NYT Cooking: This farro salad, from the restaurant Charlie Bird in SoHo is delicious. From chef Ryan Hardy.

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce - takes 20 minutes.

brussels sprout and shiitake pot stickers from the first mess cookbook // brooklyn supper

brussels sprout and shiitake pot stickers from the first mess cookbook // brooklyn supper

NYT Cooking: This recipe came to The Times in 1991 by way of Paula Wolfert, the prolific Mediterranean cookbook author and James Beard Award winner. It is a simple treatment she obtained from a woman in Corfu, an island off the coast of Greece in the Ionian Sea. It makes the best of a medley of vegetables – and the recipe can be varied according to what is on hand. "The%2...

Paula Wolfert’s Roasted Vegetables With Garlic and Herbs

NYT Cooking: This recipe came to The Times in 1991 by way of Paula Wolfert, the prolific Mediterranean cookbook author and James Beard Award winner. It is a simple treatment she obtained from a woman in Corfu, an island off the coast of Greece in the Ionian Sea. It makes the best of a medley of vegetables – and the recipe can be varied according to what is on hand. "The%2...

NYT Cooking: In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer...

Pork Chops With Dijon Sauce

NYT Cooking: In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer...

A simple tasty recipe for Grilled Portobello Steak Salad with avocado, lime, grilled sweet onions, grilled corn, tomatoes and a Smokey Lime Dressing. Vegan and Gluten Free! | www.feastingathome.com

Portobello Steak Salad with Corn and Tomatoes

A simple tasty recipe for Grilled Portobello Steak Salad with avocado, lime, grilled sweet onions, grilled corn, tomatoes and a Smokey Lime Dressing. Vegan and Gluten Free! | www.feastingathome.com

Brassicas Bowl

Brassicas Bowl

Brassicas bowl Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

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