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This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
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Cheesy grilled eggplant sits on top of a bed of homemade smoky grilled tomato sauce for an eggplant Parmesan dish like no other, making a perfect summer side or vegetarian main.
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If youre a dark-meat fan, try boneless chicken thighs here in place of the breasts. Theyre just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five.
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When it comes to football party snacks, Chef John's sticky baked chicken wings are an easy winner, marinated and glazed in a rosemary, ancho, and molasses mixture.
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Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).
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Dress up your corn for race day with some south of the border inspiration.
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Beef ribs are boiled, then roasted in a tangy garlic and red wine sauce. The most unbelievable, easy to make beef ribs ever, man.
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A little bit fancy, a little bit... cheeseburger.
cooking.nytimes.com
Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth
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Get Spinach Pie Recipe from Food Network
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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.
cooking.nytimes.com
This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.