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Orange-juice-marinated eggplant grilled and stuffed into ciabatta with goat cheese, grilled bell pepper, and spinach.
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Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.
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Amaze your friends with this easy-to-make spiralized cucumber and jicama salad atop a creamy avocado-based tostada that is ready in no time.
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Boneless pork chops are cubed and combined with black beans, diced tomatoes, green chiles, and instant brown rice, then topped with shredded cheese and baked into a family-pleasing casserole.
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Lori Stephens's grand-prize winning recipe from South Pittsburg, Tennessee's National Cornbread Cook-off showcases cornbread batter in delicate pan-fried cakes topped with a spicy ancho chili and shrimp sauté.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Matbucha (Mott-Boo-Chah) is a cooked tomato and roasted bell peppers salad that is popular in Israel, Morocco and throughout the Middle East. The name Matbucha literally means 'cooked salad' in Arabic. It is usually served as a side dish but it also works well over fish.
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This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.
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Supper cooks while you put your feet up! Spicy sausage skillet simmers with veggies and snazzy Pace® to serve over linguine.
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Get Jalapeno Poppers with Pheasant Recipe from Food Network