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Caitlin Latessa-Greene on Instagram: "ROASTED CABBAGE SALAD WITH PISTACHIO-PARMESAN CRUNCH! Literally melts in your mouth—tender & caramelized cabbage roasted in the oven, topped with a savory crunch. You won’t regret making this one ☝️ • For the cabbage: 1/2 large cabbage or 1 small (about 2 lbs), chopped 2 1/2 tbsp olive oil 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika Juice of 1/2 lemon Honey, optional • For the crunch: 1/4 cup pistachios, ground into crumbles 1/4 cup shredded Parmesan
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NYT Cooking on Instagram: "Here’s how to make @andybaraghani’s Spicy Vinegar Chicken Over Artichokes: • 2½ to 3 pounds bone-in, skin-on chicken drumsticks and thighs, patted dry • Salt and freshly ground black pepper • 2 tablespoons extra-virgin olive oil • 2 medium red or yellow onions, cut into 1-inch wedges • 2 (14-ounce) cans quartered artichoke hearts, drained • 1 cup green olives (such as Castelvetrano), crushed and pitted • 4 garlic cloves, thinly sliced • 1 teaspoon crushed red pepper •
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