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Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.
cooking.nytimes.com
During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
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Mussel and tomato juice and celery seeds make a delicious broth to accompany steamed mussels. Look for farmed mussels; theyre clean, so youll only have to scrub them briefly.
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Zucchini noodles are sauteed in creamy butter with a touch of cayenne then topped with Parmigiano Reggiano shavings and toasted pine nuts.
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Vegetarians and meat-lovers will both love these delicious tacos. Mushrooms provide 'meaty' and filling flavor, balanced out by sweet caramelized onions.
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Lightly seasoned lean ground turkey meatloaf muffins made with couscous and lots of grated zucchini, onion, and red bell pepper get a topping of barbecue sauce in this easy recipe. The individual servings are perfect for so many eating plans, and it's easy to grab a couple for a quick breakfast, lunch, or snack.
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Get Stewed Chicken and Chickpeas Recipe from Food Network
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Note: Korean references to kkaennip, (깻잎) and tŭlkkae (들깨) are usually translated as sesame leaves.
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This hearty pinto bean dish uses smoked ham hock to add flavor and richness. A bit of tomato sauce and brown sugar gives this meal a little zing.
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Fun individual pizzas on burger buns, made with ground beef and seasoned pizza sauce, are topped with mozzarella cheese for that real pizza taste. Best of all, they're quick and so easy to make.
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This pulled pork nacho recipe has spicy, tender pulled pork piled on chips with Cotija cheese, jalapeños, and cilantro.
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Get Devilish Chili-Cheese Dogs Recipe from Food Network