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cooking.nytimes.com
The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
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An enticing, pretty appetizer plate combines salmon-stuffed deviled eggs and stuffed cherry tomatoes. The treats get a sprinkling of smoked paprika to kick up the flavor and color.
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Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!
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Get Jeff's BBQ Brisket Recipe from Food Network
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Make your own medium-hot chili seasoning mix in place of store-bought packets for a fresher, less processed addition to your chili recipes.
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The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping.
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Get Jack's Best Pals Master BBQ Sauce Recipe from Food Network
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Ground beef, bow-tie pasta, and veggies are baked into a creamy, cheesy casserole for a comfort food weeknight dinner.
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Instant brown rice, smoked sausage, and canned cooked chicken help get this easy jambalaya to your dinner table quickly.
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Southwestern flavors blend with spicy mustard for a zippy alternative to deep-fried fries. Feel free to increase the cayenne, red pepper, and chili powder if you like them spicier. You won't want to let the ketchup bottle near the table!
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This zucchini bread is made with both whole wheat and all-purpose flour and flavored with lemon juice.
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These tasty muffins remind me of my oatmeal raisin cookies I make. I love the taste and texture of these muffins, I must have over 50 recipes for muffins that...