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cooking.nytimes.com
Zucchini remains in the farmers’ markets into the fall Even if you can’t find fresh tomatoes, you can make this easy pasta with canned tomatoes The days may be cooler now, but the dish will remind you of summer.
www.allrecipes.com
My current version of a classic recipe here is still a work in progress, but it's a pretty good one. This is a meal in itself, and tastes even better the next day when reheated.
www.delish.com
We like to serve this Mediterranean-inspired salad warm, but it's also good slightly chilled. Be sure to check the seasonings, though; cold dishes often need more salt and pepper than those served hot.
www.delish.com
Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
www.chowhound.com
Combine adventurous flavors with familiar ingredients to build a savory casserole.
www.delish.com
Thanks to the broiler's high heat, elegance is effortless (and fast) in our pork tenderloin with snow peas, bell peppers, carrots, and scallions.
www.allrecipes.com
Strips of carrot, bell pepper, cucumber and shredded red cabbage and more are rolled into rice noodle wrappers and served with a creamy peanut sauce.
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
www.allrecipes.com
Aromatic rice, cinnamon, and vanilla meet 2 kinds of milk and 2 kinds of rum for a refreshing alcoholic horchata that will amp up any party.
www.allrecipes.com
Double decker tostadas with ground beef, red bell pepper, Mexican rice, and your favorite additions make a quick and easily customizable family dinner.