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This satisfying paleo lasagna, loaded with sweet potato, ground beef, eggplant, zucchini, mushrooms, and marinara sauce, is baked for 1 hour.
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This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fish is simmered in a broth flavored with ginger, galangal, lemon grass, and tamarind juice in this Thai sour fish soup recipe called Tom Byoo.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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Yellow cake mix makes for a tasty crust in this fruit pizza layered with cream cheese, fruit, and a homemade fruit glaze.
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This pineapple upside-down pound cake is made in a Bundt® pan; filled with pineapple, cherries, cream cheese, and eggs, it's a rich treat.
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Dakjjim is a comforting Korean chicken soup cooked low and slow with soy sauce, sesame oil, onions, carrots, and a subtle spicy kick.
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These mini cupcakes with sour cream and cornmeal are frosted with maple butter cream and make a delicious snack or dessert.
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The meatloaf is great the next day between two slices of buttered bread for a meatloaf sandwich!
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Browned ground beef and diced jalapeno peppers combined with chunky salsa is topped with chips and cheese, and baked until cheese is melted for this quick, spicy dish.
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This refreshing cucumber margarita recipe uses fresh cucumber, lime juice, herbal Yellow Chartreuse, and blanco tequila for an unexpected cocktail.
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