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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
These high-protein burgers are a great way to edge away from beef and still feel like you’re eating a burger If you sear them quickly they’ll be nice and moist.
www.allrecipes.com
A hearty ground beef and tomato pasta sauce is mixed with spaghetti, and topped with an Italian sausage and melted Parmesan cheese. Great for Presidents' Day.
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Enjoy this chili on its own, or as a topping on meatless nachos.
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Get The Neelys' Spicy Fried Wings Recipe from Food Network
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It takes less than an hour to whip up 3 dozen mini muffins made with cornmeal and flavored with jalapeno peppers and Cheddar cheese. They make a bite-sized sweet and savory treat and a fun addition to bring to a potluck.
www.allrecipes.com
This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.
cooking.nytimes.com
When you make these baked Greek phyllo bites, you have to take care that the pastry does not dry out, which will cause it to crack when you fold the triangles Keep the sheets and strips you are not working with covered with a damp towel to avoid this If you do have a problem with cracking, wrap each triangle in another strip of phyllo.
www.chowhound.com
Elegant tea sandwich recipe made with buttered soft white sandwich bread, tangy pickled bread-and-butter radishes, and peppery watercress.
cooking.nytimes.com
Roast turkey with white wine and a lot of butter, too, as it happens The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below the bird create a deliciously steamy environment for the roasting The combination leads to an interesting outcome: a bird that crisps up nicely not at the beginning of cooking, but at the end
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Get Ranch-Chipotle Chicken Wings Recipe from Food Network
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Red curry paste puts the flavor and the heat in this chicken broth-based soup with kale, shrimp, tomatoes, mushrooms, carrots, and kidney beans.