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cooking.nytimes.com
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty
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Get Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw Recipe from Food Network
cooking.nytimes.com
This equal-parts drink is not a proper cocktail but a shot, meant to be drunk in one go If there are any booze bullies that can back mezcal into a corner, it’s the tag team of green and yellow Chartreuse They dominate here, creating a liquid riot of herbs in a glass, with a background smokiness the only hint that the mezcal’s still hiding in there
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Ground pork, cilantro, green onion, and snow peas are mixed with rice noodles and peanuts in this Asian-inspired cold salad, a refreshing lunch.
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The whole family will enjoy these easy, tasty pork fajitas that quickly cook onion and green bell pepper, then add fully cooked shredded pork.
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With layers of sweet pepper ketchup, endive slaw, and mustard, the chicken sandwich gets an update in this burger.
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Get Braised Chicken with Mushrooms, Almonds and Sauteed Haricots Verts Recipe from Food Network
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Make this easy, spicy serrano relish
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An easy and delicious taco recipe with spicy grilled jerk chicken.
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Plopped into a bowl and surrounded by salad stuff, crunchy saltines are sensational. Just use a dab of mayonnaise so they stay crisp through the last bite.
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A delightful summer pasta salad. Lime-tomato dressing with a jalapeno gives it a kick.