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Fragrant basmati rice is cooked with peanuts, green peas, and a little turmeric.
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Tomatoes and salt, simmered to stewed perfection.
Ingredients: tomatoes, salt
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Simple, tasty and fast! Salmon is sauteed with all ingredients at once, and served over couscous. Great with a spinach salad.
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This moist vegan cornbread with soy milk, canola oil, and frozen corn kernels is a snap to make in a cast iron skillet and great with soup.
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Vietnamese-inspired sandwich rolls that combine elements of both a banh mi sandwich and a fresh summer roll.
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Potato bread is so full of flavor! With a firm crust and lots of little air pockets, it's the best bread ever for making toast.
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Get Roasted Grape Tomatoes Recipe from Food Network
cooking.nytimes.com
In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks This version is a side dish for the American summer, when corn and grilling are both in season The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above
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Pastelitos are puff pastry desserts inspired by Cuban cuisine; this easy Miami version envelops guava-strawberry paste in thin pastry sheets.
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Buttermilk pancakes with spring onions are topped with chicken and pepper Jack cheese for a savory lunch twist on a breakfast classic.
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This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper.
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The title says it all. If you seek a recipe for taco seasoning that does not use chili powder, you've found it!