Pitas make pizza night time come together in 30 fast minutes. Give the toppings a grown-up contact with a tomato-olive combination, child arugula, and ricotta and mozzarella cheeses. Why mix up a batch of pizza dough when you’ve got store-bought focaccia on hand?


This 30-minute steak and potato dinner goes to be a standby in your weeknight repertoire. It’s simpler than you suppose to make a vegetable-filled bone broth. A smoked pork chop adds tons of taste to this soup, and a Parmesan rind provides it extra richness. The key to a pan pizza is preheating the pan so the dough starts to cook dinner right after it’s placed inside. That’ll help you get an excellent crispy crust on the bottom. Get recipes, ideas and NYT particular presents delivered straight to your inbox.

Roasted Caponata Pasta With Burrata

Feel good about treating your tastebuds to wholesome dishes such as feta …

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