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Thought this one up because I was sick and needed to make a soup. Basically took a very basic vegetable soup recipe and ended up giving it a Mexican twist. The...
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes, plus soaking and cooking time if using dried beans. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash Feel free to substitute other grains for the barley Farro works particularly well
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The very first Burrito I ever made at home, I had a hankering for a burrito one night so I went to my grocery store and decided to play around with what I'd put...
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This is a tasty soup on-the-go. With tons of veggies and protein, it's also quite wholesome. I almost always have the ingredients in my pantry or freezer, and...
www.delish.com
Many cultures use meat as a flavoring instead of as the main ingredient. Here, ground bison adds substance and richness to the tofu and green beans in a chile saucespiked stir-fry.
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Fresh early-summer veggies are tossed with a lightly tangy dressing, creamy white beans, and a bunch of fresh herbs to make a perfectly portable salad.
cooking.nytimes.com
This is a big, comforting soup — nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors Serve it to hungry houseguests and children for lunch or dinner.
cooking.nytimes.com
A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.
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Get Grandma's Style Apple Cake with Vanilla Sauce Recipe from Food Network
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Get Saffron Pound Cake with Lemon Caramel Sauce Recipe from Food Network