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cooking.nytimes.com
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables This thick, satisfying chili is equally focused on both I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This classic roast is flavored with tart lemon and savory marjoram a lovely, fragrant combination.
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Nuts and spice coat baked salmon for a simple, healthy dish.
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A luxurious bird roasted with truffle butter and truffle slices under the skin.
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Roasting okra is simple and easy, and as a bonus, the vegetable's texture is much firmer when roasted.
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This is an easy grilled peach dessert! I use a honey nut flavored cream cheese spread and it's wonderful! Drizzle a little extra honey after they're grilled and they're perfect!
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Cooked, pureed plantains are topped with sauteed onions. This is a traditional Caribbean and Latin American morning favorite, but also makes a great side dish.
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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This is a quick and simple recipe for sliced hot dogs with onions seasoned with red chili powder and garam masala.
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