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Pork chops are simmered in a slow cooker with a flavorful tomato-based sauce for a warm and filling dinner for the whole family.
cooking.nytimes.com
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)
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This hassle-free three-bean salad uses crisp vegetables, a variety of beans, and a homemade vinaigrette dressing.
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Fresh, ripe tomatoes are marinated in olive oil and balsamic vinegar, then broiled with Parmesan cheese on toast. Serve warm with a bowl of soup, if desired.
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If you slice kale thin and toss it with other tasty treats like apple, persimmon, orange, and nuts, the kale mellows out and serves as a perfect foil for other vegetation.
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Get Three-Tone Power Slaw Recipe from Food Network
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Chilled chile con queso is an interesting break from the more familiar warm versions of the dip. Still creamy and delicious and perfect for scooping up with chips...
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This recipe makes a juicy, crunch, and tasty salad with a kick!
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This recipe calls for lots of crumbled, maple-flavored bacon, chopped broccoli, red and green onion, red grapes and toasted almonds. Everything is then tossed with a sweet mayonnaise and vinegar dressing.
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Get Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil Recipe from Food Network
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Grated cucumbers and onions are boiled in a seasoned vinegar mixture making a nice tangy relish perfect with beef or on a sandwich.