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This recipe is by Eric Asimov and takes 1 hour 30 minutes, plus 1 hour's standing. Tell us what you think of it at The New York Times - Dining - Food.
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A nutritious and delicious dinner. The patties are good served with either red wine vinegar or cheese sauce. To round out your meal serve salmon patties with a big green salad and french bread.
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Get Grilled Sausages with Grilled Shallot Relish with Fresh Ricotta and Toasted Baguette Recipe from Food Network
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Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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This pan-fried chicken shawarma recipe delivers tender yogurt-marinated chicken that's perfect in a pita, on top of a salad, or served alongside fresh vegetables.
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Fried rice, Hawaiian-style, features such beloved island delicacies as pineapple, Chinese lup cheong sausage, and Spam®.
cooking.nytimes.com
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
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This is a honey-sweetened version of the classic Jewish egg bread.
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This versatile recipe gives you fluffy, tender brown rice from the oven, a perfect way to keep your stove top free for the main dish.
Ingredients: brown rice, salt, water, canola oil
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Top-notch toppings take this burger to the next level.
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Get Chili Lime Fish Fry Recipe from Food Network