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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.
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Tossed with a tangy peanut dressing, this cold noodle salad with pork tenderloin is hearty but still refreshing.
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Call this pleasure on a plate: sauteed pork, seasoned with cinnamon, is simmered with a aromatic blend of winter squash, apples, apple juice, cranberries, brown sugar, cloves and mace. Finish with a sprinkling of toasted chopped walnuts.
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Apples, oranges, lemons, brown sugar, raisins, spices, and green tomatoes combine to make an incredibly flavorful pie filling. Makes 30 pints of perfect stocking stuffers.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Beef brisket is marinated overnight in liquid smoke, Worcestershire, garlic salt and celery seed and slowly cooked for a tender, tangy meal.
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Meatloaf baked in muffin cups and topped with mashed potatoes, also known as meatloaf cupcakes with mashed potato icing, are kid-approved.
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Tender pork pieces are marinated quickly in a teriyaki mixture, then grilled.
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Get Steak au Poivre Recipe from Food Network
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A combination of ground beef, onion, green pepper, and Cheddar cheese baked in a loaf.
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Beef franks, chili and beans, tortillas and Cheddar cheese form the layers of this deceptively simple and unnusual casserole.