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A delicious fried rice. You can use either chicken, pork, bacon or seafood - great with calamari and prawns.
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This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hearty and comforting, this pasta makes a great meal for a cold winter evening. If you like, replace the hot sausages with mild ones, or use turkey sausage instead.
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Chicken is marinated overnight in a spicy yogurt marinade then grilled in this authentic recipe for Tandoori chicken.
cooking.nytimes.com
Before they are deviled, these hard-cooked eggs are pickled in rice vinegar, brown sugar and garlic, along with slivered red onions The pickling brine dyes the egg whites deep pink, and the onions turn pungently sweet and sour, making a terrific garnish for the deviled eggs And after the eggs are gone, you’ll still be left with plenty of pickled onions that will last for weeks in the refrigerator
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Recipe for Tequila-Bloody Mary Cherry Tomatoes with Margarita Dipping Salt, as seen in the December 2006 issue of 'O, The Oprah Magazine.'
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This is a very easy shepherd's (cottage) pie that's topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand so no trips to the grocery! You can substitute any cheese for the Romano, as well.
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Slowly-marinated beef strips dry into savory pieces of peppery beef jerky in a food dehydrator. For safety, it's best to cook the strips first before drying.
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This rich pork and tomato ragu is best when served over Parmesan risotto, but also tastes great over pasta, polenta, or potatoes.
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Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
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Jamaican burgers are spicy vegetarian burgers that are very tasty. They are my favorite to make, and my friends love them!
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Warm ham and cheese go together like broccoli and cauliflower. And we've put that in the mix, too. Our hearty, creamy pot pie looks restaurant-worthy and tastes even better.