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cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Meatloaf is nationwide comfort food for college students. Frizzle-fried onions add a twist this popular campus dining fare.(search frizzle fried onions to see...
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All the sweet ingredients of apple crisp are baked with whole wheat and kamut flours creating apple crisp muffins. Try with a streusel topping!
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Using both carrot and zucchini gives this tasty 3-layer cake covered in walnut cream cheese frosting extra moisture and a unique flavor.
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Start off your day with a hearty burrito packed with chili beans, eggs scrambled with crumbled bacon, shredded cheese, and more!
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Replace meat with seitan, a wheat gluten-based meat alternative, to make vegetarian-friendly fajitas. Serve with taco sauce, sour cream, and guacamole.
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A burrito filling made from turkey, potatoes and dressing is heated in a slow cooker then rolled in a warm flour tortilla with Cheddar cheese and diced jalapenos in this suggestion for Thanksgiving leftovers.
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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
cooking.nytimes.com
These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew
www.delish.com
Chef Josh Capon elevates the traditional quesadilla, serving it with four cheeses and topped with roasted poblanos and tomatoes.
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These tacos are perfect for a new cook canned beans and corn are easy to use for a quick meal. Hot green chiles and sour cream sauce add zip.
www.delish.com
We made the stuffing for our chops with dark raisins golden ones taste good as well.