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This sloppy joe recipe uses ground turkey and yellow onion in a ketchup-based sauce seasoned with brown sugar, chili powder, Worcestershire sauce, and Dijon mustard for a quick and easy lunch sandwich filler.
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Make old-fashioned baked beans at home in your slow cooker.
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Here's how we take a tuna melt from good to great: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.
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A classic beef taco soup recipe.
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This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: navy beans, water, garlic, onion, butter
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Save time by using turkey sausage instead of making mini turkey meatballs from scratch.
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Stuff bell peppers with a mixture of cooked ground beef and rice in tomato sauce for an American classic.
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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.
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Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
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Get Chorizo Quesadillas Recipe from Food Network