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cooking.nytimes.com
These peppers have some heft and give a satisfying main-course feeling Here, extra-small bell peppers are stuffed with a mild feta cheese and baked with a generous handful of herbaceous bread crumbs It is a very simple dish, with a surprisingly complex taste, good warm or at room temperature
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Bell peppers stuffed with ground beef, rice, and tomatoes can be made in the slow cooker for an easy weeknight meal.
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Ground chicken, beans, spices, and corn are easily combined in a slow cooker for a hearty spin on traditional chili that's full of flavor.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is my family's traditional preparation of french cut green beans. You can apply this recipe to other vegetables, too. We use the same method for frozen cut...
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This spicy lobster is the wildly popular signature dish at Marc Forgione's NYC restaurant.
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This is a terrific dish I did a few months ago for TheKitchenHotline.com. You can substitute any fish, even salmon or tuna and it will still be amazing. I serve...
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cucumber, yogurt, chili pepper, cumin
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My husband won't eat beans but LOVES chili, so I had to come up with this variation on an old favorite. Instead, it contains lots of canned tomatoes and onion. This is great served over rice with some shredded cheese and a dollop of sour cream.
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Get Three Bean and Beef Chili Recipe from Food Network
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Get Chili Rubbed Rotisserie Prime Rib Recipe from Food Network
Ingredients: rib, creole spice