This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you’ll be chopping, stirring and monitoring heat — actively working — from start to finish. (Photo: Melina Hammer for The New York Times)
NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (If memory serves me, that’s how they make it in Parma: no mozz, no meat.) You cook the (Baking Eggplant Parmesan)
Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce
Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Recipe on Food & Wine. New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.