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Rich and hearty, this chunky pork stew gets its sizzle from chili powder, cumin, and garlic powder, and simmers on the stovetop for two hours to intensify its flavor.
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This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
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This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
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These cakes use almond flour for binding and coating helping make them an ideal addition to the crab-lover's paleo diet recipe collection.
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A paleo version of Maryland crab cakes uses almond flour for the breading.
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This creamy meatball sub casserole has a layer of bread, a layer of seasoned creamy cheese, and meatball spaghetti sauce that is all baked together for the ultimate crowd-pleaser.
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This recipe for Mexican quinoa salad is quick and easy and makes for a delicious and fresh dish with a little kick!
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Savory crepes with a delicious crab filling are the perfect dish on a spring or summer evening.
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Corn kernels pan-fried with fajita seasoning are tossed with black beans, jalapeno, and lime and orange juice for a tangy and spicy salad.
cooking.nytimes.com
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
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