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Get Carnitas Recipe from Food Network
cooking.nytimes.com
This recipe, adapted from “Sara Moulton’s Everyday Family Dinners,” came to The Times in 2010 as part of a Pete Wells column on redefining the mise en place Ms Moulton uses downtime in the cooking process to an advantage: She instructs you to chop the onion and shuck the corn as the edamame cooks
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Get Countdown #10 Stove Top Candied Sweet Potatoes with Crunchy Topping Recipe from Food Network
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This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
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This is the first meal my boyfriend learned to cook. It's incredibly and so tasty you won't miss the "spaghetti"!
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Get Cap'n Crunch Chicken Fingers and Red Chile Bacon Caramel Dipping Sauce Recipe from Food Network
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These crispy baked flautas filled with black beans, spinach, salsa, and Monterey Jack cheese are perfect for a Mexican-inspired vegetarian meal.
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The dressing does double duty as a marinade in this healthy and hearty salad!
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Get Pecan Pie Recipe from Food Network
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These crispy, crunchy, sweet, and salty candied pretzel twists are simply irresistible.
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Sweet, crunchy balls of popcorn are a delicious snack and make great holiday gifts.