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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
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A tasty, vegetarian alternative to traditional Caesar! Silken tofu is pureed with lemon, garlic, water, vegetarian Worcestershire and Parmesan cheese. You can leave out the Parmesan for a vegan dressing.
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Delicious easy way to bake pork chops even the kids love.
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This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!
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A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.
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Jerk chicken, plantains, and cabbage are all wrapped up in these fusion egg rolls served with an easy homemade mango-habanero sauce.
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This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This Momofuku chicken wings recipe from David Chang covers crispy chicken wings in a sweet-spicy sauce.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 50 minutes, 1-2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken flavored with ginger, lime, and fresh herbs is served in lettuce leaves in this spicy Larb Gai recipe fit for a Slow-Carb meal.
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When you want a warm, comforting Mexican dish, forget Taco Tuesday — it's enchilada time.
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Just like the famous appetizer at a favorite chain restaurant, these Bang Bang Shrimp® are delicious with just the right amount of kick!