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Ground beef and spaghetti are simmered in a tomato-based broth in this one-dish, skillet spaghetti perfect for weeknights.
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Quinoa is cooked in chicken broth, seasoned with pesto, and mixed with fresh tomato in this Ecuadorian side dish.
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A thick and delicious Mexican soup with beef, tomatoes, and potatoes that can be whatever you want it to be by adding even more of your favorite vegetables. A little hint of red wine add wonderful flavor.
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Tomato-herb tortillas layered with a cumin-garlic cream cheese spread, deli roast beef, lettuce, cubed avocado and tomatoes, and grated Colby-Jack cheese makes a totally satisfying wrap.
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The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they’re they are packed in The combination, with the savory lentils, is a winner.
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An Indian friend of mine showed me the ropes for cooking this delicious and completely authentic Indian dish of spinach and paneer.
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Baked in individual muffin cups, these baked eggs and ham make perfect brunch dishes.
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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.