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This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh green beans are stir-fried in peanut oil with garlic and ginger for a side dish that's ready in minutes.
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These sweet green bell peppers are absolutely fabulous cooked down into a sauce for sauteed pork chops.
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Red Cooking Wine is the secret ingredient in this classic chili recipe.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.
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Sausage and chili sauce add to the usual ground beef to make a great consistency and flavor for burgers.
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Get Bison Chili Recipe from Food Network
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
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This basic chili recipe includes all the important ingredients: ground beef, tomatoes, kidney beans, and chili powder for a simple and delicious chili every time.
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This easy vegan chili with kidney beans, corn, potato, and tomatoes doesn't take much prep or time to cook and tastes great the next day.