chicken marsala - This recipe was great. I added in a 1/4 cup of heavy whipping cream and it was amazing! I also used a little extra salt, oregano and added in some garlic powder to the flour mixture. So good! Next time, I may add in some sauteed onion rings and use less butter.
NYT Cooking: Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.
NYT Cooking: A few lazy stirs as this granita sets up in the freezer is really the only tricky thing about this easy and refreshing dessert. It’s also a perfect midafternoon cooler for a vacation house full of children.
Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top. (Photo: Andrew Scrivani for The New York Times)