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Cheddar cheese, bacon, sour cream, and green onions are baked with creamy Yukon Gold potatoes in this comforting side dish.
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Use this spicy homemade kimchi in stir-fries, on burgers, as a side dish, or in your favorite Korean dishes.
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Featuring a marinade of cilantro, white balsamic vinegar, lemon juice, sugar, and garlic, this salmon is sensational grilled or broiled.
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Chicken breasts are sauteed with onion, garlic, and fresh porcini mushrooms in a rich balsamic vinegar sauce in this quick dinner option.
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Sunny side up eggs welcome a warm, peppery tomato salsa in this version of a Mexican favorite.
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Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.
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Transform your green tomatoes into a spicy green tomato salsa with plenty of kick from jalapeno and serrano chile peppers.
cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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This tangy, lemony toasted bread salad is very refreshing on a hot summer's day!
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If you love doner kebaps, you'll love this homemade version! Thin slices of beef (or chicken) are broiled until crisp--no big rotating spit required. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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Goat meat marinated in an ancho chile marinade is slow cooked until tender in this traditional Mexican stew, birria de ameca, for holidays.