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Garlic, onions, soy sauce, and a touch of chili pepper add interest and a little heat to plain white rice.
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This tangy topping is a perfect accompaniment for all kinds of soups.
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Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe He thought it a perfect dish for a man to cook for a woman (Whether that is also true for men cooking for men and women cooking for women, he said he didn’t know, so we tested it out: It does.) The morels and Cognac are wildly sophisticated additions to what otherwise might be a plain roasted chicken, making the dish an easy, stylish win for newish cooks interested in making an impression on a sweetheart or someone who might become one
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Adding chiles to a brine adds spicy flavor to traditional dill pickles.
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You'll enjoy a taste of Key West with this citrus flavored baked grouper that will make you feel like you are on a romantic, tropical beach.
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Grilled potato salad with bacon, green onion, and parsley is an easy, mayo-free way to prepare potato salad in the summer.
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This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
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This creamy mixture of corn, jalapeno peppers, and canned green chilies is sure to become a favorite side dish of fans of spicy food.