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Only slightly more involved than Andreas Viestad's simple tomato salad, this version is inspired by Middle Eastern cuisine. A sprinkling of toasted cumin seeds ground with salt gives the summery salad a warm depth of flavor.
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Stuffed green bell peppers filled with ground beef, rice, and mozzarella cheese are easy to prepare for a weeknight meal.
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Mini rolls are filled with seared sirloin, provolone, pickled peppers, and sauteed onions in Chef John's easy slider version of the Philly cheesesteak.
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These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and served with pineapple, cilantro, and salsa verde.
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Ham steak, green beans, red new potatoes, and onions go into this satisfying one-pot dinner that's quick and easy to make on any weeknight.
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These potato cakes are first pan-fried in canola oil and crisped in the oven for a quick and easy appetizer.
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A smoky, salty marinade for a 3 to 4 pound brisket. Marinade is good for oven-baked or grilled brisket.
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Bacon, navy beans, molasses, brown sugar, and mustard are the key ingredients in this simple, inexpensive side dish.
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A fruity bread stuffing flavored with apple cider, walnuts, and raisins.
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This savory beef meatloaf, flavored with stuffing mix, is a delicious and budget-friendly dinner.
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New Mexico green chiles set this meatloaf apart if you can find them; serve this sliced for dinner and cold on lunchbox sandwiches tomorrow.