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Lemony Pasta With Chickpeas and Parsley Recipe - NYT Cooking

Cooking dinner can morph from a dreaded chore into a beautiful dance with recipes like this.

NYT Cooking: In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children)

Deviled Chicken Thighs

NYT Cooking: In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp…

This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. (Photo: Grant Cornett for The New York Times)

Roasted Chicken Provençal

This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic

NYT Cooking: If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.

Mushroom Risotto With Peas

If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness

NYT Cooking: This is a classic combination for a quiche, but it’s lighter, with <a href="http://cooking.nytimes.com/recipes/1016715-whole-wheat-yeasted-olive-oil-pastry">a whole-wheat and olive oil crust</a>. If you don't have the time to make the crust, store bought will work just fine.

Spinach and Onion Tart

NYT Cooking: This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.

NYT Cooking: It's summer, and no matter what you choose to drink, your plate should be bright with ripe beefsteak tomatoes and basil. If those treasures of the season complement a piece of fish, so much the better. Consider a kakavia, something Greek fishermen may assemble right on their boats, adding ingredients in fairly quick order as they cook in a round-bottomed pot also called%...

Greek Fisherman’s Stew

NYT Cooking: It's summer, and no matter what you choose to drink, your plate should be bright with ripe beefsteak tomatoes and basil. If those treasures of the season complement a piece of fish, so much the better. Consider a kakavia, something Greek fish

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

NYT Cooking: 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: These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they’re like a Greek version of latkes.

Greek Zucchini Fritters

NYT Cooking: Greek zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they’re like a Greek version of latkes.

NYT Cooking: Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant

Pasta With Lemon, Herbs and Ricotta Salata

Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001 It's easy yet elegant; perfect for a impromptu weeknight dinner party If you can get your hands on a Meyer lemon, do so an

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