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Mixed-Root-Vegetable Sauté by Mark Bittman

Each recipe below is based on a given root, but feel free to mess around Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.

Penne with Brussels Sprouts, Chile and Pancetta by Melissa Clark

NYT Cooking: Penne with Brussels Sprouts, Chile and Pancetta - Brussels + Organic Pasta on sale, and you can pick up some sliced-to-order Pancetta from the Kitchen!

White Macaroni and Cheese by Melissa Clark

NYT Cooking: Mascarpone, Brie, cream cheese and Parmesan yield the most velvety macaroni and cheese imaginable. This is perfect for a wintry dinner, with a green salad on the side, or as a partner to a golden roast chicken.

Green Garlic Broth by David Tanis

This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Basic Adobo Sauce Recipe | Food Republic

Cinco De Mayo is today, but there's still time to plan a kick-ass Mexi-menu. You can't go wrong with this basic guajillo adobo sauce from the excellent Mexican chef Roberto Santibañez, whose Brookl.

Super Tomato Sandwiches by Martha Rose Shulman

I never could resist a tomato sandwich It is the combination of mayonnaise, tomatoes and bread that is so compelling I call these MLTs: mayonnaise, lettuce and tomatoes