Search Results (17,222 found)
cooking.nytimes.com
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors
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Quick and easy black beans and rice with onion, bell pepper, garlic, Tabasco, oregano, and white rice.
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
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Tasty deep-fried tuna-bites are a real treat!
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A healthy vegetarian black bean breakfast burrito recipe, with roasted poblano chiles, queso fresco, scrambled egg, and tangy tomatillo salsa.
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Chunks of stew meat browned in vegetable oil are combined with carrots, potatoes, celery and onion in a beef bouillon gravy.
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Korean spicy rice cakes[Dukbokki] is the most popular korean street food among foreigners. many korean children and young adults also like that so much including...
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hatch chile peppers are blended with diced tomatoes, onion, and cilantro is this quick and easy hatch chile salsa recipe.
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Tostadas layered with a homemade salsa, shrimp, and avocado are a quick and easy lunch or appetizer.