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cooking.nytimes.com
Fish fillets can be a weeknight cook’s savior They are healthful and easy to prepare, require little time to cook and take well to all manner of spices In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust
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A recipe for rich, creamy cauliflower soup with Gruyère cheese.
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For his take on the ubiquitous dip, Istanbul's star chef, Mehmet Gürs, uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient tahini for nuttiness.
cooking.nytimes.com
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
cooking.nytimes.com
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health You might want hot sauce, or not
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This delicious and satisfying Puerto Rican stew with corned beef, corn, and potatoes is an easy, family-friendly dinner for a weeknight.
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Tired of the same old garden salad? Mix it up with these delicious vegetables instead.
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Beef sirloin cubes cook in a tomato sauce with okra and Middle Eastern seasonings for a flavorful dish to serve with hot cooked rice.
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Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
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Get Two Bean Salad Recipe from Food Network
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This delicious, tangy popcorn is coated in an ingenious mix of pickling spices, like coriander seeds and dill weed.