NYT Cooking: This is a classic combination for a quiche, but it’s lighter, with <a href="http://cooking.nytimes.com/recipes/1016715-whole-wheat-yeasted-olive-oil-pastry">a whole-wheat and olive oil crust</a>. If you don't have the time to make the crust, store bought will work just fine.

Spinach and Onion Tart

NYT Cooking: This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.

NYT Cooking: If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes lik...

The Silver Palate’s Chicken Marbella

Marbella Chicken - “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso, published in time for Mother’s Day in gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes lik.

25 winter coats and what to wear them with. Have you ever found yourself searching on Pinterest 'what winter coat to wear with...?' I sure have. Here are some ideas for you!

25 Winter Coats and What to Wear Them with

NYT Cooking: Chicken alla cacciatora, or hunter’s style, is found all over Italy — but for a long time, tomatoes were not. Most American know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it’s made savory with lemon, vinegar, olives and rosemary instead of tomatoes. It’s lovely served with steamed greens dressed with a fruity o...

Umbrian-Style Chicken alla Cacciatora

Umbrian-Style Chicken alla Cacciatora Recipe (minus white wine if you're being super strict) - NYT Cooking

Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic. The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like. (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs. (Photo: Andrew Scrivani for The New York Times)

Greek Chicken Stew With Cauliflower and Olives

NYT Cooking: Greek Chicken Stew With Cauliflower, Kalamata Olives + Feta. The recipe uses skinless bone-in chicken legs or thighs.

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. (Photo:  Evan Sung for The New York Times)

Braised Chicken With Lemon and Olives

Braised Chicken With Lemon and Olives: A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises

This is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock. (Photo: Christina Holmes for The New York Times)

Daniel Boulud’s Chicken Tagine

Daniel Boulud’s Chicken Tagine recipe: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York - NYT Cooking

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have been told not to get nude shoes because I am leggy and have long skinny feet (olive oil style). Also have been steered away from pointed shoes because of foot length

Black Linguine with Kalamata Olive Pesto:1 cup kalamata olives, rinsed and pitted  1/3 cup pine nuts  2 garlic cloves  1 cup fresh parsley, chopped  1 teaspoon lemon juice  1/4 cup extra virgin olive oil  2 tablespoons parmesan cheese, grated  1 pound black linguine (squid or cuttlefish ink pasta)  salt and pepper to taste

Black Linguine with Kalamata Olive Pesto

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