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A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
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Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.
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A great mild dip made with poblano peppers that are charred on the grill and mixed with Monterey Jack cheese, cream cheese, and spices.
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Chef John's versatile farro cakes use a little egg and grated Parmigiano-Reggiano cheese to help hold them together. How you serve them is up to you, but the possibilities are endless.
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Swiss cheese, fried egg, Cheddar cheese, fried egg, and avocado are layered between toasted bread in this filling avocado breakfast sandwich.
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This recipe is by Dena Kleiman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Barbara Kafka and takes 1 hour 16 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tasty tri-color rotini pasta with cucumbers, tomatoes, and avocado with Italian dressing makes a great addition to a potluck or picnic.
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Chicken wings tossed in a sweet and spicy barbeque sauce and cooked in a Panasonic CIO are a great appetizer for football-watching parties.
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Cubed ham is paired up with bow tie pasta, apples, and a sweet and spicy dressing in this easy salad.
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Throw together a delicious zuppa toscana dinner quickly and easily by adding Italian sausage, seasoning, potatoes, and kale to an Instant Pot® and letting it do the work for you.