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Sweet mini pepper halves are filled with a savory blend of sprouted rice, Italian sausage, marinara sauce, and shredded cheese for pretty and delicious appetizer bites.
cooking.nytimes.com
Chicken soup is one of the most painless and pleasing recipes a home cook can master This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for A whole bird provides the right combination of fat, salt and flavor
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
cooking.nytimes.com
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan
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A Moroccan-Inspired Recipe for Stuffed Eggplant
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Grilled brats get a hot bath in beer with butter and onions for even more juicy and delicious flavor!
Ingredients: bratwurst, beer, butter, white onion
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Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.
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Get Sriracha Mustard Recipe from Food Network
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Peas, carrots and potatoes in a spicy red curry sauce are folded into wonton wrappers and fried until golden brown in this classic appetizer or side dish.
cooking.nytimes.com
This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil Never heard of tofu skins
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In my family we eat rice frequently. Most of the time I cook plain rice or fried rice. Today I tried to add a twist and decided to try lemon grass rice. I had...