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cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Clams and mussels bathe in a fragrant, miso-thickened broth.
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Get Hoosier Pork-Tenderloin Sandwich Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Easy, easy, easy. As a variation, you can add candy coated chocolates, chocolate chips, or nuts.
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Get A Stuffed Picnic: Tuna and Artichoke Stuffed Tomatoes, Red Pepper, Feta and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples Recipe from Food Network
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Get Chili Dog Nachos Recipe from Food Network
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Bust out of a stir-fry rut (you know you're in one) by mixing together peanut butter and soy for a creamier sauce.
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A zesty sauce, fresh onion, and bell pepper make this easy-to-make sandwich a Dallas-area favorite.
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A curried mayonnaise layer is spread onto cauliflower and topped with Cheddar-Monterey Jack cheese for a creamy and delicious way to eat your vegetables.
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Cake batter fudge cooked in the microwave for just minutes is a fun and easy way to make this sweet dessert. Any flavor of cake mix will do.