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Seasoned strips of flank steak, onions, potatoes, bell pepper, and jalapeno pepper make a hearty breakfast burrito.
cooking.nytimes.com
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
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Chipotle mayonnaise and a sunny side up egg make this grilled cheeseburger deliciously messy. The lettuce and tomato help to catch the flavor.
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Leftover chicken gets a makeover for brunch in these super easy salsa verde chilaquiles, baked with eggs cracked on top for added deliciousness.
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Chicken and corn chowder is thickened with cornstarch and Cheddar cheese for a warm and comforting soup.
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Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.
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A beautiful deconstructed ratatouille is composed of sliced colorful vegetables arranged over a garlic-infused tomato sauce and baked. It's like the one in the animated movie.
www.delish.com
This Mediterranean-flavored pork roast is super-versatile: While it's excellent right out of the oven, it's also delicious at room temperature or served cold for sandwiches.
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Get Steak Au Poivre Potatoes Recipe from Food Network
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Get "In the Army Now" Lasagna Recipe from Food Network
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Get Paella with Prosciutto-Chicken Patty Recipe from Food Network