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cooking.nytimes.com
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
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Get Whole Roasted Turkeys with Fennel Spice Rub Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Precook green bell peppers in the microwave to shorten the baking time for tender, cheesy stuffed peppers with ground beef and rice.
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Make your own fresh fruit-filled popsicles by blending assorted summer berries and sliced bananas with yogurt, then freezing the tasty mixture in small paper cups with popsicle sticks.
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At the end of their wine-and-cheese parties, Cheesewhizzes Helen Jane Hearn and Natalie Wassum gather any leftovers to make an incredible mac and cheese later in the week.
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Turmeric turns this simple rice pilaf with onion, peas, and carrot a beautiful bright yellow, an easy side dish ready in under an hour.
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This recipe makes a great teriyaki sauce, quickly and easily, with soy sauce, ginger, and garlic.
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Due to the shameful state of commercially packaged 'Mexican' chorizo in the U.S., I usually make my own. I never include pork salivary glands or lymph nodes...
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This chiffon custard pie is flavored with rum, grated lemon rind, and candied fruit. An old favorite!
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sliced okra rounds are seasoned with cumin and curry powder in this quick and easy dry curry recipe.