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Toasted ramen noodles, green onions, and pineapple are tossed in a vinegar-based dressing with broccoli slaw in this tasty Asian broccoli slaw recipe.
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Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.
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Sliced persimmons, pomegranate seeds, and toasted pecans are layered over herb salad mix and drizzled with a tarragon orange dressing for a delightful fall salad.
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Get Sweet Potato Nachos Recipe from Food Network
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Get Roasted Chile Salsa Recipe from Food Network
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Get Grilled Striped Bass with Oranges and Watercress Recipe from Food Network
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Thinly-sliced beef and onion are stir-fried with soy sauce, sake, and brown sugar in this fast and easy recipe for Japanese Gyudon bowls.
cooking.nytimes.com
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011 The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies The candies and ice milk can be made ahead of time
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Get Turkey Sausage and Peppers Recipe from Food Network
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This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables This thick, satisfying chili is equally focused on both I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
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Get No-Bake Granola Bars with Carob Drizzle Recipe from Food Network