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This is a simple yet tangy recipe for a traditional green bean, wax bean and kidney bean salad.
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Goat meat, sweet soy sauce, and nutmeg lend a unique, spicy flavor to this Caribbean stew.
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These simple beets are wonderful in salads or by themselves as a healthy snack.
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Chef John's versatile farro cakes use a little egg and grated Parmigiano-Reggiano cheese to help hold them together. How you serve them is up to you, but the possibilities are endless.
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Spiral-sliced zucchini and carrots combine with chicken thighs in a quick and easy one-pan dinner. Vinaigrette dressing adds a bright note.
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Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy.
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Kidney beans simmered with onion, bell pepper, garlic, tomato paste and rice. You can substitute black beans, if you prefer.
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Romaine, Mandarin oranges and green onions are coated with a sweet, sour and peppery dressing and then sprinkled with lovely sugared almonds.
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An easy variation on classic chiles rellenos--they're rolled instead of stuffed. Cotija cheese adds a genuine flavor of Mexican cuisine, but feta can be used as a substitute.
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Cream of tomato soup is added to sauteed red peppers and onion in chicken broth with olives, chilies and stewed tomatoes. Serve over crushed tortilla chips with a dollop of sour cream and grated cheddar.
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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