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Dressed with a light red wine vinaigrette, the vegetables in this potato salad really stand out. Cucumber and celery give the salad a great crunchy texture, while the olives lend a tangy saltiness that makes this Italian potato salad pop with flavor.
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Leftover turkey is simmered in a sweet and tangy sauce with onions, celery, and peppers. Try it on a roll, over rice, with noodles, or all on its own!
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A creamy yogurt and sour cream dressing is perfect for this salad, especially after a bit of curry powder is swirled in. The water chestnuts add a nice crunchiness to the honeydew melon, grapes and moist chicken. Serves ten.
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A bachelor's take on sloppy joes includes onion, celery, and bell pepper in a vinegary and ketchup-free version of the classic sauce.
cooking.nytimes.com
This is a fast, satisfying fish dinner with Cajun flavors Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites
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These vegan almond truffles sweetened with agave nectar and Medjool dates are a no-bake treat perfect for a bite-sized chocolate fix.
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A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
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Very moist and fruity, these bars go great with coffee.
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Try this beautiful and decadent fool-proof chocolate, vanilla, and coffee-flavored panna cotta; an egg-free dessert to delight your guests.
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An easy soup recipe made with ground-turkey-and-rice meatballs, zucchini, carrots, tomatoes, and the Mexican flavors of cilantro, cumin, and chili powder.
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This creamy, hearty chowder is a hassle-free meal for a busy day ahead.