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Finish off the week with tender strips of juicy steak and a zesty cucumber salad.
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Red wine and cherry brandy are combined with frozen fruit juices to make a big batch of easy, fruity sangria that's ready to drink as soon as it's mixed.
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A simple side salad of slightly bitter escarole and warm sautéed mushrooms.
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
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Banana and teff waffles with walnuts are a kid-approved breakfast item that are a perfect mix of tender and crisp. Serve with your favorite toppings.
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Follow this flexible recipe any time you want to enjoy a custom salmon poke bowl at home. The topping options are endless!
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Use your summer crop of rhubarb to make this delicious wild rice rhubarb pilaf with almonds and golden raisins.
cooking.nytimes.com
Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal Here the mixture is spread over chicken thighs, which are then roasted to golden perfection But you could easily use it on salmon or flounder, on corn or potatoes
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Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler.
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Oxtail is cooked to perfection with carrots, celery, and potatoes in this rich and hearty slow cooker stew.