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Love the cinnamon, cocoa, and chili flavors of classic Cincinnati Chili? This version of Cincinnati-style chili is ready in only 30 minutes!
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Mango and tarragon conspire to make this chicken salad unusually delicious.
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This traditional Vietnamese dipping sauce is made with fish sauce, vinegar, lemon juice, garlic, and Thai chile peppers, the amounts of which can be adjusted to personal preference.
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This simple, rustic salad features crisp romaine topped with orange, red and yellow peppers, paper thin slices of fresh Parmesan and a perky raspberry vinaigrette.
cooking.nytimes.com
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts
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This marinade is so flavorful there is no need for steak sauce! Use your favorite brand of whiskey
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Sliced portobello mushrooms are sauteed with onions in garlic-flavored olive oil, then finished with Parmesan and Asiago cheeses.
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This is a wonderful marinade for pork tamales. Just blend the chilies with some water and oregano, and mix with pork before assembling tamales.
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This is a wonderful Southwestern-style salad with black beans, corn, and quinoa dressed with avocado oil that is quick to toss together.
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Fresh herbs take plain risotto to new heights.
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This creamy dressing is spiced up by fresh green onions and garlic and a hefty splash of red wine.
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Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.