A satisfying, plant-rich entrée or side with roasted broccoli, sweet potato and chickpeas. Topped with a creamy garlic dill sauce. All clean eating ingredients are used for this healthy chickpea recipe. Pin now to make this healthy dish later.
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:
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness. (Photo: Andrew Scrivani for The New York Times)
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the But this may become your new favorite chocolate chip recipe. (Photo: Francesco Tonelli for The New York Times)