Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich. Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
2 tablespoons extra virgin olive oil 1 ½ pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use 2 garlic cloves, minced 1 pound ripe ...
Ryan Liebe for The New York Times. Food Stylist: Brett Regot.
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Ryan Liebe for The New York Times. Food Stylist: Anna Billingskog.
If you’ve ever wondered if you could swap cottage cheese in for heavy cream in everyone’s favorite fiery pasta sauce — and why wouldn’t you, given cottage cheese’s “It Girl” status — rest assured, you ...
David Malosh for The New York Times. Food Stylist: Simon Andrews.
On a recent trip to Denver for a Morgan Wallen concert, Nancy Kreulen was craving chislic. “Every restaurant I went to, I was looking for it,” said Ms. Kreulen, a retired teacher and an owner of A ...
Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.
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