Search Results (17,088 found)
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A Moroccan-inspired couscous side with pistachios and dried apricots
cooking.nytimes.com
This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce To update it, use high-quality pappardelle egg noodles, which add richness
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Ground cumin flavors this latin-inspired salad.
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For this perfect vegetable taco recipe you will to get summer squash, cremini mushrooms, poblano peppers, mustard greens, and onion.
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The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.
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This ground chicken chili with sweet potato and mushrooms - but no beans! - is made in the Instant Pot(R) and is Whole 30(R) compliant.
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Chicken is coated with a tasty homemade spice medley and tossed with bell peppers, tomatoes, and onion to make quick and easy baked fajitas.
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This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sliced smoked sausage is sauteed with onions and red and green bell peppers for a quick and colorful weeknight dinner.
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Eggs, cheese, and vegetarian sausage are baked atop a layer of buttery shredded sweet potatoes for a filling breakfast casserole.
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Caprese salad ingredients--tomatoes, basil, mozzarella cheese--arranged creatively on Ritz crackers make adorable ladybug bites.
cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.