NYT Cooking: This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chi
Something we'd like to slurp: spaghetti with Italian sausage, Ligurian olives and oregano. Recipe from the food dept. (recipe by Sally Courtney, photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins).