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This recipe for a hearty ham white bean soup calls for carrots, celery, onion, bay leaves and mustard powder.
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Tangy and spicy beef and broccoli are a winning combination in this quick stir-fry dinner.
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This sweet, creamy, and spicy dip is a great appetizer at parties.
cooking.nytimes.com
Fish fillets can be a weeknight cook’s savior They are healthful and easy to prepare, require little time to cook and take well to all manner of spices In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
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Kielbasa sausage marinated in sugar and soy sauce is cooked until caramelized in this lazy recipe for a Filipino breakfast dish, longanisa.
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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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Grilled hot dogs on potato bread buns are topped with mashed potatoes with mustard and your choice of toppings.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
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A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!