Creamy Beef Noodle Bake

Creamy beef noodle bake

Creamy Beef Noodle Bake- this is our favorite dinner! 1 lb ground beef 1 can oz) tomato sauce teaspoon salt teaspoon pepper teaspoon onion powder 12 oz egg noodles cup sour cream 1 container oz) cottage cheese 2 cups grated cheese, I always use Colby

One Pot Chili Mac and Cheese - Two favorite comfort foods come together in this…

One Pot Chili Mac and Cheese

One Pot Chili Mac and Cheese - Two favorite comfort foods come together in this…

If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.

Eggplant and Country Ham Ragù

If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.

NYT Cooking: There’s no cream in this wonderfully summery pasta dish, just a…

NYT Cooking: There’s no cream in this wonderfully summery pasta dish, just a…

This peppery, cheesy classic pasta will be a hit at your next dinner party.

Bucatini Cacio e Pepe Pasta

This peppery, cheesy classic pasta will be a hit at your next dinner party.

NYT Cooking: A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. Tender greens, wilted into the bubbling mixture at the end, are optional, but they do add a bright, almost herbal note. I particularly love using baby mustard greens, which are pleasantly peppery. But spinach, arugula…

NYT Cooking: A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. Tender greens, wilted into the bubbling mixture at the end, are optional, but they do add a bright, almost herbal note. I particularly love using baby mustard greens, which are pleasantly peppery. But spinach, arugula…

NYT Cooking: Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.<br/>

NYT Cooking: Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.<br/>

NYT Cooking: They may seem like an unlikely duo, but pasta and parsnips work really well together, with the parsnips becoming almost like a sweet and soft extension of the pasta. And they’re another vehicle for the creamy, bacon-rich sauce. You can roast the parsnips several hours ahead (they’ll be fine at room temperature). But the rest of the dish is best made just before serving. Then serve it hot. There are few dishes that are cozier on a cold winter night.

NYT Cooking: They may seem like an unlikely duo, but pasta and parsnips work really well together, with the parsnips becoming almost like a sweet and soft extension of the pasta. And they’re another vehicle for the creamy, bacon-rich sauce. You can roast the parsnips several hours ahead (they’ll be fine at room temperature). But the rest of the dish is best made just before serving. Then serve it hot. There are few dishes that are cozier on a cold winter night.

Pinterest
Search