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Eggs and cream mixed with broccoli florets, cooked quinoa, and Cheddar cheese and baked in muffins cups make a perfect brunch offering.
cooking.nytimes.com
The allure of beef tenderloin pulls hard When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.
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If you're looking for a healthy recipe that's not salad, these ground pork wraps are the answer.
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Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.
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This centerpiece-worthy lamb is marinated in a pomegranate molasses, rosemary, garlic, and mint mixture. Glaze with more pomegranate molasses after roasting.
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This Korean barbeque beef, known as bulgogi, is marinated in a sweet and savory sauce overnight until meltingly tender, then stir-fried.
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Air-fried lumpia? Your taste buds will never know the difference, but your waistline will! The same crispiness and tastiness is in this lumpia recipe without having to deep-fry.
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The classic pesto sauce gets a south of the border make over with cilantro, pepitas, chile, and Mexican cotija cheese.
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A slow-cooker can be a life saver on a busy day. Simply toss slow-cooked beef and veggies with cream cheese and cooked fettuccine and dinner's on the table.
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This sweet tamale pie has a ground beef and green chile filling topped with cornbread batter loaded with more chiles and Mexican cheese for a crowd-pleasing dish for dinner or pot lucks.
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Chef John's recipe for grilled lamb steaks uses a yogurt marinade before dressing the cooked steaks in a delicious sherry vinegar-honey vinaigrette.