Roberta's Pizza Dough Recipe - (cooking.nytimes)

Roberta’s Pizza Dough

NYT Cooking: The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version. It's certainly easier%...

Coq au Riesling

NYT Cooking: The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version. It's certainly easier%...

Amazing, 30-minute shawarma dip with baked chickpeas, parsley-tomato salad, and an easy 4-ingredient garlic dill sauce!

Amazing, 30-minute shawarma dip with baked chickpeas, parsley-tomato salad, and an easy 4-ingredient garlic dill sauce!

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it. (Photo: Jim Wilson/The New York Times)

Chicken Breasts With Tomatoes and Capers

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it. (Photo: Jim Wilson/The New York Times)

NYT Cooking: A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.

Roasted Feta With Honey

NYT Cooking: A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.

7 Sauces That Taste Better Homemade - Ketchup, chimichurri, barbecue sauce, sweet-and-hot pepper relish, corn-and-tomato relish, teriyaki sauce, mayonnaise.

7 Sauces That Taste Better Homemade

7 Sauces That Taste Better Homemade - Ketchup, chimichurri, barbecue sauce, sweet-and-hot pepper relish, corn-and-tomato relish, teriyaki sauce, mayonnaise.

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

Lemon and Garlic Chicken With Mushrooms

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

NYT Cooking: Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is bro...

Rigatoni and Cauliflower al Forno

NYT Cooking: Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is bro...

NYT Cooking: There's nothing complicated about this potato salad – it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs –  and that's the beauty of it. It's delicious served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a%2...

Potato Salad Vinaigrette

NYT Cooking: There's nothing complicated about this potato salad – it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs – and that's the beauty of it. It's delicious served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a%2...

NYT Cooking: An Internet darling of a recipe, a favorite of mom bloggers and <a href="https://www.pinterest.com/nytfood/">Pinterest</a>, Mississippi Roast is traditionally made by placing a chuck roast in a <a href="http://thesweethome.com/reviews/best-slow-cooker/">slow cooker</a> and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of...

Mississippi Roast

NYT Cooking: An Internet darling of a recipe, a favorite of mom bloggers and <a href="https://www.pinterest.com/nytfood/">Pinterest</a>, Mississippi Roast is traditionally made by placing a chuck roast in a <a href="http://thesweethome.com/reviews/best-slow-cooker/">slow cooker</a> and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of...

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