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Not your everyday pot roast recipe! Beef roast braised in red wine, with pancetta, onions, carrots, celery, tomato, and garlic.
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This turkey bolognese is something else...
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Roasted Anaheim chile peppers are the star in this guacamole, which is also flavored with lime, garlic, diced tomato, and cilantro.
cooking.nytimes.com
The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin And you can cheerfully use a dry or semi-dry from anywhere in the world I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version
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Broccoli is roasted with fragrant sage leaves and red onions for a crisp vegetable side dish.
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Pickle juice makes an extra tender pulled pork.
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Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'
cooking.nytimes.com
This is like a pasta version of the classic rice and peas risotto, risi e bisi It’s a beautiful springtime dish You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches), but for this dish you’ll need only a half batch.
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These air-fried Peruvian-style chicken drumsticks are served with a spinach, lime, and cilantro "green crema" sauce, with some jalapeno to kick the heat up a notch.
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A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
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These quinoa and apple stuffed peppers are fresh tasting and healthy. They make a great side dish or a meal on their own.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.