Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top. (Photo: Andrew Scrivani for The New York Times)
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. (Photo: Johnny Miller for The New York Times)
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This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. (Photo: Andrew Scrivani for The New York Times)
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine. (Photo: Andrew Scrivani for The New York Times)