Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Eric Kim's Green Bean, Artichoke and Radicchio ...

This quick recipe is packed with nutrition and flavor. And it can go from grown-up dinner party to family picnic with ease. Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, ...

Spring is peak season for artichokes, the edible prickly bud of a plant that, if left to bloom, would yield fields of stunning purple flowers. Kevin Fisher, executive sous chef at Sea Root at the ...

One of my family’s favorite picnic salads is this one with curried rice and marinated artichokes. I originally got the recipe off the back of a Rice-a-Roni package, but for the past few years I’ve ...

It has a crunchy crust with a melted cheese stuffing, and can be made in advance and reheated in the oven just before serving ...

Roast the garlic cloves in 350-degree oven wrapped tightly in tin foil. Sear the artichoke hearts until golden brown. In a food processor, pulse all ingredients except Parmesan until smooth Then fold ...

Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), optional paprika, and garlic powder into a large bowl. Gently stir together with a ...