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We like this one. The rice is cooked in pineapple juice. A very good beginning. And then its added to a wok-full of tofu, mushrooms, soy sauce, green onions and carrots. Garnish with crushed pineapple and strips of cooked egg. Yumm!
cooking.nytimes.com
Squat, glazed ceramic bean pots lurk in cabinets all over New England They're traditional for Boston baked beans, but enameled cast iron is faster Beans in cast iron can be brought to a boil over a burner before the dish goes into the oven; this saves about an hour.
cooking.nytimes.com
I like to use soba — buckwheat pasta — for this dish Soba has a nutty flavor and contributes a measure of all-important whole grain to the dish.
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Get Microwave Ginger-Soy Flounder with Snow Peas Recipe from Food Network
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This would be fun to do for your Thanksgiving turkey. Oregano, sage and thyme are mixed in with lemon juice, oil and soy sauce, along with a few other delicious ingredients. Just let your turkey marinate overnight in the fridge and then cook as usual.
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A layered and baked Mexican-inspired casserole is made with corn tortillas, ground turkey meat, and lots of cheese and spicy homemade enchilada sauce. Lettuce and tomato are baked right in. Look online for the requested brand of chili powder.
www.delish.com
Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.
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This is a very simple, yet addictive alternative to traditional beef hamburgers for the wing fan getting through summer barbeques.
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This gooey sandwich is on fire.
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Pesto and sun-dried tomatoes make a splash in this excitingly different tuna salad. Serve on bread or lettuce.