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cooking.nytimes.com
The chef Eric Ripert proved to have a keen eye and deft hand for all sorts of packaged and prefabricated foods when The Times approached him in 2008 to dream up a meal with products from a Jack's 99-Cent Store This tuna spread came from that venture, which means these ingredients probably already reside in your kitchen It is aggressively seasoned with mustard; the recipe calls for Dijon, but Mr
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A smoky twist to an old Idea...Ingredients
cooking.nytimes.com
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors
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This fish stew, called sinigang na isda, is a traditional Filipino dish made with red snapper, radish, and fish sauce simmered with miso.
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Simple and healthy, Beet and Avocado salad, sprinkled with pistachios and drizzled with a citrusy vinaigrette!
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Get Linguine Spiaggia Recipe from Food Network
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This quick and easy Midwestern beef sandwich is seasoned with mustard, horseradish, ketchup, and Worcestershire sauce to create a tasty treat.
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Kidney beans, baked beans and butter beans are combined with ground beef, bacon and onion in this hearty dish. You can also put the ingredients into a slow cooker and cook for about 8 hours on low.
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Fish sauce and sesame oil give this dish a distinctive flavor, and hot green chile peppers ensure it will be spicy. This simple dish takes only minutes to prepare.
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This is the one and only Greek horiatiki salad recipe that you'll ever need! Enjoy this Greek salad for BBQs, Greek dinner parties, picnics, and more. Best with summer tomatoes.