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This vegan chili recipe uses vegetarian burger crumbles, chipotle chile, tomatoes, and beans to make a meatless version of an American favorite.
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This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer.
cooking.nytimes.com
Raita is an elemental Indian yogurt sauce, refreshing alongside a fiery curry or even as a sauce for a plain grilled fish Simple to prepare, it is basically seasoned yogurt Additions may be fresh herbs, toasted spices, ginger, garlic and nearly any vegetable or fruit imaginable, from cucumber or carrot to apple or banana.
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Get Bubble and Squeak with Corn Puree Recipe from Food Network
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Light dessert...can double for a breakfast cake.
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This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
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Try this stuffed zucchini filled with a creamy ground beef sauce for a nice change. The white sauce with Parmesan cheese has a hint of nutmeg and white pepper for subtle flavor. Zucchinis are precooked, so they need only a short time in the oven.
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Potato wedges are fried with seasonings and plenty of jalapeno flavor. Spicy and delicious! Excellent with sour cream, ketchup, BBQ sauce, or steak sauce.
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Thinly sliced pork, fresh ginger, green onions, and Chinese-style egg noodles star in this quick and easy recipe.
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There 's plenty of tart lemon in these glazed muffins -lemon yogurt, lemon zest and lemon juice all have a hand in heightening the citrus flavor.
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Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.