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This recipe is simple, quick, and can be made with many ingredients you have on hand.
cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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A classic deli-style grilled chicken sandwich recipe.
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Get Green Chile-Tomatillo Sauce Recipe from Food Network
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This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Coq au Vin Recipe from Food Network
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Get Over Easy Ham Steak with Red-Eye Gravy Recipe from Food Network
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An easy tomatillo sauce recipe adapted from Rick Bayless. You will need fresh tomatillos, onion, garlic, cilantro, serrano chiles, and chicken broth.
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Delicious and simple, a perfect go-to dish with tomatoes and guanciale.
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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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An intensely rich and brothy beef soup with turnips and carrots.
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.