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cooking.nytimes.com
Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Get Pete's "Rubbed and Almost Fried" Turkey Sandwich Recipe from Food Network
cooking.nytimes.com
This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole It is hearty comfort food that easily functions as a main dish for vegetarians.
cooking.nytimes.com
This is a mild version of Grace Young’s spicy orange chicken, with as much emphasis on vegetables as on chicken.
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Get Masters Marinated Salmon Recipe from Food Network
www.chowhound.com
A chicken chile verde recipe full of chiles, peppers, and chicken thighs; it's perfect for filling burritos or for a Cinco de Mayo party.