This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

Baked Greek Shrimp With Tomatoes and Feta

This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney

These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney

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.

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.

This recipe is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. (Photo: Jessica Emily Marx for The New York Times) http://nyti.ms/2ppQACf

This recipe is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. (Photo: Jessica Emily Marx for The New York Times) http://nyti.ms/2ppQACf

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)

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: Here is an adaptation of the Korean braised-short-rib stew known as <i>galbijjim</i>, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, “that meal from home that every Korean kid says his or her mom does best.” His recipe (well, my version of his recipe, which is his version of his mom’s) is rich and deeply fla...

Roy Choi’s Braised Short-Rib Stew

NYT Cooking: Here is an adaptation of the Korean braised-short-rib stew known as <i>galbijjim</i>, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, “that meal from home that every Korean kid says his or her mom does best.” His recipe (well, my version of his recipe, which is his version of his mom’s) is rich and deeply fla...

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%...

Here is a dish that melds the best flavors of summer into a robust salad Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

Tomato and Pomegranate Salad

Here is a dish that melds the best flavors of summer into a robust salad Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

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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