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This green bean casserole recipe uses fresh onions, parsley, mushrooms, and sour cream under a layer of Cheddar cheese and crackers.
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These sensational southwestern-style grits are baked with cheese, eggs, hot pepper sauce, and green chiles. Makes a terrific brunch treat.
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When chef Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi.
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Pair this recipe with other meze (appetizers or small dishes) from Michael Psilakis's authentic Greek dinner.
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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This is a simple yet tangy recipe for a traditional green bean, wax bean and kidney bean salad.
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Cherry tomatoes stuffed with a mixture of bacon, green onion, and mayonnaise. They may be a little time consuming, but worth it to the last bite!
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Beef chuck is simmered with onion, cilantro and peppers to make a lively taco stuffing.
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Garlicky roasted tomatoes combine with fresh steamed green beans for a side dish that tastes like summer.
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Catfish fillets are simmered in a buttery lemon sauce in this easy dish.
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Alex Seidel of Denver's Fruition grills green beans, which gives them a delicious char that's superb with the lentils, pancetta, and baked tomatoes in this salad.
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Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.