There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), while others prefer it smooth and creamy But most people are delighted by any homemade macaroni and cheese It is light years ahead of the boxed versions

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: “Bolognese.” Ms Hazan had a few recipes for the classic sauce, and they are all outstanding

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side

It’s something turkey often isn’t — undeniably juicy and a guaranteed crowd-pleaser.

OlaClick offers flexible prices for all types of restaurants. Choose the plan that best suits you to manage your restaurant!

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

These six stunners will make you want to bring the dessert.

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: “Bolognese.” Ms Hazan had a few recipes for the classic sauce, and they are all outstanding

Brussels sprouts cozy up to chicken in this sheet pan supper When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked to a lesser degree Both sprouts and chicken caramelize and brown, getting soft in the middle and crisp at the edges

This wintery twist on Caesar salad upholds the beloved creamy, crunchy and punchy characteristics while opting for a new set of greens — and a flavorful vegetarian alternative to anchovies Tahini acts as both the thickening agent for the dressing, binding it together, and the flavor maker: Its sesame seed nuttiness and creamy texture balance the bitter undertones of the roasted brussels sprouts, which form the base of this salad Quartering the sprouts decreases the cooking time and their size, so you can eat them by the forkful.

Warm up with this delicious traditional Southern American stew at Tesco Real Food. It's chock full of hearty root vegetables, beans and a variety of succulent meat.

Reflecting its main ingredient, cagaar (pronounced “ag-aar”) is both the Somali translation for the color green and a spinach stew While spinach is the heart of this dish, other vegetables are often included such as okra, carrots, zucchini, or cabbage, depending on one’s preference This dish almost always utilizes tomatoes as the base, weaving in warm xawaash spices and sparks of mild heat from the jalapeños

Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that’s comforting and light, perfect for lunch or dinner

The version of West African groundnut soup I ate in my youth was a thick, peanut-packed broth made with chicken, spices, and tomatoes, but recipes for maafe (as it's called in Mali) vary hugely.

Slightly sweet and tangy, tamarind is a tropical fruit that is full of tart flavor that’s just as good fresh as it is in savory and sweet recipes. This tamarind paste recipe will give you a concentrated tangy flavor for any recipe that calls for this popular fruit. What is tamarind? Tamarind is a fruit that’s actually part of the…Continue Reading→

Tamarind is a sweet and sour ingredient used across a number of cuisines, including Thai, Mexican, Filipino, Indian. We spoke with multiple experts to learn about the different types, how to shop for them, and how to use them in your cooking.

This hearty, satisfying dish of spiced pigeon peas is one of the most widely consumed dishes in India.

Enchiladas are an essential component of Houston’s ebullient, dynamic foodways Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings Each enchilada recipe is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City

Fresh chorizo is the perfect sausage for tacos, chilies, enchiladas, nachos, and much more.

I had a ton of chorizo leftover from making tacos, and I wondered if it'd make a good base for some homemade sloppy Joes. Man, does it ever!

These tender chicken thighs with crispy skin are bathed in a fragrant blend of soy sauce, brown sugar, and warm spices, evoking the flavors of classic Cantonese soy sauce chicken.

These tender, buttery dinner rolls have become a staple on restaurant tables across the US, but they’re simple enough to whip up in your own kitchen. Make them for Thanksgiving and other holidays or just for dinner.

This silky-smooth soup is loaded with baked potato flavor.

Take pasta alla Norma's fried eggplant, tomato sauce, and cheese, but make it lasagna.

From a lasagna and eggplant mash-up to an at-home PSL, see what our editors are most excited to cook this month.

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind It's fabulous, it's healthy and it can be cooked in about a half hour A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.