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Shrimp is simmered in ale with Portuguese pimenta, parsley, and paprika in this flavorful dish that's simple enough for a weeknight.
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Jambalaya doesn't get any easier than this Instant Pot(R) version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
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Think of this as manicotti unbound. Cooked ziti is layered with a creamy blend of ricotta and mozzarella cheeses, enriched with egg and fragrant with nutmeg. A full-flavored tomato and basil sauce blankets the layers. Bake until bubbly and serve!
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An aromatic sauce with the nutty flavor of sesame oil and the herbal sweetness of root beer does double duty as both a marinade and a basting sauce for lamb.
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A raspberry and lime vinaigrette and fresh mint dress this slaw made with jicama, mango, carrot, and red bell pepper.
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This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes Yes, artichokes are not in season in the fall, but frozen work beautifully here.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
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Toasted English muffins topped with tomato, olives, and mozzarella cheese.
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Lamb meat is cooked with vegetables and seasonings until very tender.
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A rich crab and fontina cheese stuffed mushrooms appetizer recipe.
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Get Saffron Rice Cakes Recipe from Food Network
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.