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Starting with stew meat, onion, celery, and carrot, this recipe yields a beef, mushroom, and barley soup sure to become a family favorite.
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Traditional, rich salad dressing with a tangy flavor.
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This lush, stewlike dish is made with firm, creamy cannellini beans.
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Chef Mark Ladner tosses these tangy peas with sharp chopped red onion, so this vinegary dish can be paired with a light tannic red wine.
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Chef Daniel Patterson uses ground dried seaweed as a rub to coat thick pork chops before pan-roasting them.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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First cultivated south of the border, corn more or less grew up with poblano chiles and tomatillos, two components of this Mexican-influenced dish. The filling in each mellow pepper is a mix of tang and sweetness -- poached chicken, nips of goat cheese, s
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This comforting sausage soup with pasta, mushrooms, garlic and rosemary is perfect on a chilly day.
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Get Sauteed Broccoli Rabe Recipe from Food Network
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These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke You can serve them with Greek yogurt, sour cream or crème fraîche But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well