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This is a Lebanese dish that my mother's side of the family had at every get together and it was always the first thing gone!
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Oven-baked wedges of yam are served with a dip made with fat-free sour cream and seasoned with taco seasoning and paprika.
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Green peas cooked with tuna, tomato sauce, and onions come together for a weeknight or lunchtime salad.
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This vegan-friendly side dish combines farro with cauliflower, onion, celery, and carrots.
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Cherry tomato skins can sometimes be tough, and you really don't notice that until they're not there anymore. Chef John's cherry tomato salad makes a perfect "amuse bouche" course.
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Beef short ribs are marinated in a soy sauce-based marinade in this Hawaiian-inspired version of kalbi ribs.
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The sweet, bitter combination of the apple and endive makes this a versatile side salad.
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Creole seasoning adds a spicy kick to this quick green and grain side dish that's ready in just 30 minutes.
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An aromatic broth is ladled over rice noodles, fried tofu, and mushrooms in this bright and fresh Vietnamese-inspired vegetarian pho soup.
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These Mexican-inspired, Southwestern breakfast burritos are great for meal prep as they can be made ahead and frozen--and still taste just as delicious!
cooking.nytimes.com
For good tacos, you need fresh, hot tortillas and a zesty filling Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast Look for small cans with “chipotle chiles in adobo” on the label