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Avocados, red onion, and lettuce are tossed together with a simple avocado-lime vinaigrette to make this delicious and tangy salad.
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A recipe for breakfast empanadas
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The Sea Grill's grills day boat scallops and asparagus served with spiced sauce of garlic, oregano, saffron, and cayenne.
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Get the week rollin' with this no-brainer recipe using lump crab meat.
cooking.nytimes.com
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche But I found it utterly satisfying with no further enrichment.
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This is a yummy fresh summer fruit sauce and because you make it in a slow cooker it doesn't heat up your kitchen!
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Ground cumin flavors this latin-inspired salad.
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When you feel like you just don't have all the time to bake, treat these shortcut cookies as your magical elves.
cooking.nytimes.com
This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
cooking.nytimes.com
This vanilla apple compote is the perfect accompaniment to French potato pancakes.