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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Smoked Paprika Potato Wedges Recipe from Food Network
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A quick pasta side or light main dish combines whole wheat penne with artichokes, Greek olives, feta cheese, and plenty of spinach.
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Get Taco Cones Recipe from Food Network
cooking.nytimes.com
Mushrooms make a meaty quesadilla filling If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
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These paleo-style cookies are full of cashew butter, dried cranberries, almonds, and dates!
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A sweet and spicy snack made with cayenne pepper, maple syrup, olive oil, and sliced sweet potatoes.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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A sake-mirin browned butter sauce lends an Asian touch to these lovely filet mignons.
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Steaming fish is quick and simple. In this version, with fragrant chives and garlic, the results are superbly moist.
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Yeast buns that taste and look like soft pretzels! These buns are great for sandwiches or as a dinner roll. Try them as a hamburger bun for burgers topped with Swiss cheese and honey mustard!
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.