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cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious bay scallops appetizer is prepared quickly and easily in the air fryer and served with a spicy Sriracha mayo dipping sauce.
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Recipe for vegetable broth, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.
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A crispy and flavorful vegetarian stuffing made with cremini mushrooms, celery root, mushroom broth, and sage.
cooking.nytimes.com
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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A paleo recipe for tuna burgers has just a few simple ingredients.
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Fresh yellow squash and zucchini cook in olive oil with shrimp, garlic, herbs, and lemon juice. Served over hot penne pasta with chives and Parmesan cheese.
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Get Charred Broccoli Rabe Recipe from Food Network
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A recipe with so much taste it will wow your friends, and wow you with how easy it is to make. Just try not to drool while you're cooking.
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Get Sauteed Vegetables Recipe from Food Network