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This is a traditional Mexican sauce that works great over meats, fish, beans, rice, tacos, and quesadillas. Roasting the ingredients might seem like a bother, but it doesn't take more than 15 minutes and it's worth every single second.
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Feijoada is a dish introduced by the Portuguese both to Brazil and West Africa. The Brazilian version is the 'cassic' version of the dish and the Mozambican version...
cooking.nytimes.com
Homemade hot Italian fennel sausage isn't a chore Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.
cooking.nytimes.com
This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a fragrant and tasty bread machine recipe.
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A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad.
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Use this garlic to make a garlic-herb mayo for our Beef Tenderloin Sandwiches with Herb Mayonnaise.
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Miniature beef and sausage pizzas covered with melted cheese are always a party favorite!
cooking.nytimes.com
If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
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Get Grilled Pizzettas with Sausage, Egg and Stracchino Recipe from Food Network
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A delicious and satisfying breakfast casserole.
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Simply delicious! Fresh shredded potatoes and onions make the difference in this breakfast casserole.