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cooking.nytimes.com
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat It is best cooked in a heavy, cast-iron skillet slicked with oil or fat Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own
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This colorful coleslaw is sweetened with agave syrup and given a bit of heat with the use of a habanero hot sauce.
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Get Salami-Mozzarella Calzone Recipe from Food Network
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A sweet biscuit crust flavored with lemon zest is pressed into a 9-inch pie pan. Raspberries and blackberries are then spooned in and topped with a lovely sour cream custard flavored with sugar and spices. This lovely pie is baked and ready in less than an hour.
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This creamy, tangy feta dip is studded with bright green scallions for a fresh hit of flavor and color.
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Nutritious buckwheat flour gives these crepes a rich, nutty flavor.
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This version of macaroni and cheese keeps its tasty and unusual ingredients of cottage cheese and cheddar, but with a low-fat twist. Combined with whole grain pasta and whole wheat breadcrumbs, this healthier dish is just as satisfying and delicious.
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Kale, spinach, and dried cranberries are tossed with feta cheese creating a salad perfect for summer or Thanksgiving dinner.
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Like a burrito in a bowl, this dish is great for vegetarians who are hungry for Mexican or for those who are trying to lose weight and are looking for a filling...
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Beef goulash with light, fluffy dumplings. Central European goulash, a beef stew with Hungarian paprika, onions, tomato paste, cubed chuck roast, herbs and stock.
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Egg Casserole with Spaghetti Squash from Kristin Donnelly's cookbook, Modern Potluck
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This easy spinach lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, and mozzarella cheese.