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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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A lemony pilaf is a perfect showcase for this delicate grain. For an even more flavorful pilaf, use vegetable stock in place of the water.
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This sour cream dip is flavored with herbs and Beau Monde™ seasoning. It's terrific with potato chips or fresh veggies.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make.
cooking.nytimes.com
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
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Get Crispy Golden Sauteed Fish Recipe from Food Network
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Easy carrot cake from a cake mix. Also makes good cupcakes.
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A soup of ground beef and stewed tomatoes simmered with onions, carrots, potatoes and celery in beef bouillon seasoned with thyme, bay leaf, and basil.
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Roasted pumpkin seeds, onions, serrano peppers, garlic, cilantro, and apple juice are blended together for this sweet/savory spread.
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This recipe isn't just a vegetarian burger; these beet, quinoa, and sweet potato burgers highlight all their fresh plant-based ingredients.
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Get Root Vegetable Gratin Recipe from Food Network