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Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.
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Food & Wine's Grace Parisi likes using a mix of shiitake, oyster, chanterelle, and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work.
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Chicken and potatoes are treated to a hearty, soup-based gravy.
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This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A savory combination of spinach, lettuce, and parsley are pureed with rice, not cream, in this cool jade green soup. Garnish with sour cream, paprika, and dill.
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Fried shrimp cakes are made with crackers and onion. This recipe includes jalapenos and Tabasco® sauce to add a little kick--very flavorful!
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The sauce in this recipe is made with butter and hot sauce while the wings have their own flavor from marinating in apple cider vinegar seasoned with onion salt, garlic salt, paprika, and red pepper flakes.
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Sweet mandarin oranges, crunchy almonds, fresh green onion, and crispy bacon are all tossed together with red leaf lettuce and a light honey mustard vinaigrette. Oh, so good and refreshing. Enjoy!
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These salmon patties using canned salmon are seasoned with dill, cayenne pepper, and garlic.
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This quick and easy curry recipe combines chicken, sweet potato, and eggplant into a piquant, colorful sauce of turmeric, ginger, and garlic.
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Make this aromatic, quick and easy curry with hard-boiled eggs the next time you're craving Indian or vegetarian food on a weeknight.
cooking.nytimes.com
This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.