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cooking.nytimes.com
This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomatoes and onions are sauteed with garlic and wine, tossed with shrimp, and served with pasta in this quick and easy entree.
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 healthy vegetarian taco salad recipe.
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Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
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A traditional Mexican sandwich with rajas (roasted poblano peppers in tangy crema), refried beans, Monterey Jack cheese, and tomatillo salsa.
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Get Chilaquiles in Green Sauce Recipe from Food Network
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Mashed green peas with butter, mint, green onions, and a hint of brown sugar, make a great Irish-style side dish for your meal.
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A creamy turkey gravy recipe with bourbon.
cooking.nytimes.com
Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it It's perfect for a snack or a quick, simple meal The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
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Beautiful golden beets and Brussels sprouts. Roasted or boiled golden yellow beets with parboiled Brussels sprouts, sautéed together in olive oil, shallots and thyme, and topped with toasted almonds.