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This traditional Singaporean dish is a savory mix of tasty noodles, Chinese broccoli, and pork.
cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns — perhaps before science itself — boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
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A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
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A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cajun-seasoned shrimp, andouille sausage, and the trinity are piled high on tortilla chips and smothered in melty cheese for nachos you won't soon forget.
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At Besh Steak, chef John Besh prepares mini meat pies with house-made dough and a rich, spiced filling of beef, pork, and chicken liver sautéed in duck fat. At home, use store-bought empanada dough instead of making your own.
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This keto-friendly Chinese stir-fry combines chicken thighs and fire-roasted vegetables like bell pepper, tomato, and mushrooms.