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cooking.nytimes.com
There’s a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.
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Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.
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Get Primavera Orzo Recipe from Food Network
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These Baked Parmesan Zucchini Fries are a healthy, crave-worthy alternative to French fries, and a great easy side dish for practically any dinner. The zesty...
cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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Get Queso Fresco Quesadillas Recipe from Food Network
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David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
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Chef John's recipe for Marsala wine-marinated skirt steak truly shines as delicious proof that skirt steak is always fabulous on the grill.
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Savory-sweet and delicious mixed greens will make a perfect side dish for any main dish, especially a Southern-style dish like fried chicken or smoked pork chops.
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Get Jarred Tomatoes Recipe from Food Network