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Lemon is the star ingredient in this classic Greek chicken soup.
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Cooked quinoa simmers with a mixture of chicken, garlic, onion, and diced tomatoes with green chiles in this easy one-dish meal.
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Got this from a website called cookingandcars.com. I like the idea of Freedom onion soup vs. French onion soup.
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
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Everything goes into a jar and you give it a good shake. That's all there is to it - oil, raspberry vinegar, sugar, mustard, oregano and pepper.
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An Asian-inspired riff on pumpkin seeds with a little heat from the wasabi.
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Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
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Kelp noodles are made from seaweed and are gluten free. Here they are combined with chicken, spinach, and vegetables for a quick main dish.
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Thai-inspired silky kabocha squash soup with chicken broth is seasoned with red curry paste, ginger root, and coconut milk.
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Warm up a cold night with a satisfyingly creamy bake of chicken or turkey in cream of mushroom soup and American cheese with spaghetti noodles. A sprinkling of chopped parsley and bell peppers adds colorful crunch.
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White beans slow cooked with vegetables and fresh herbs - parsley, rosemary, lemon thyme, and savory.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.