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cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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A healthy Mexican grilled flank steak recipe. You will need romaine lettuce, canned black beans, cherry tomatoes, avocado, queso fresco, and cilantro.
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This rich dressing from New Orleans is studded with plenty of plump oysters and seasoned with Cajun-inspired spices.
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This recipe for grilled vegetarian skewers has halloumi cheese, bell peppers, mushrooms, and eggplant with a tomato-artichoke sauce.
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Everything goes into a jar and you give it a good shake. That's all there is to it - oil, raspberry vinegar, sugar, mustard, oregano and pepper.
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This is a quick soup made by combining canned tomato juice with oregano and a bag of mixed frozen vegetables.
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Yogurt adds a healthy component to this fool, an old-fashioned dessert. If you don't have thick Greek-style yogurt, put 2 cups of regular whole milk yogurt in a cheesecloth-lined colander over a bowl and let drain for 2 hours in the refrigerator.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours Inspired by a “Pork Dinner” family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast Just don’t forget the salsa after all that time.
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A healthy baked chicken breast nuggets recipe.
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A steak sandwich with egg and chimichurri — that's a combo right in my wheelhouse.
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The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt, and chopped herbs.