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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
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This bread and oyster dressing is flavored with onion and poultry seasoning. It goes great with the holiday turkey!
cooking.nytimes.com
Getting supper on the table quickly makes you feel efficient Baking a batch of soft dinner rolls makes you feel cozily competent This may be an unfashionable virtue, but it is also a deeply satisfying one.
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A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
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Brussels sprouts with a bold dressing are downright delicious.
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This quick and easy recipe for yellow rice has fantastic and flavorful results, thanks to turmeric, garlic, and onion.
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A big Boston butt pork roast is slathered with fennel seed, ouzo, and garlic, then slowly roasted on a bed of sliced onion and fennel for a magnificent main course. The cut reaches tender perfection in about 5 hours of roasting time.
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Scalloped potatoes with ham, made with a creamy Alfredo sauce, will be the hit of the dinner party or a nice addition to Easter brunch.
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This is an authentic recipe for Mexican green tamales (tamales verdes) that are stuffed with shredded chicken and a spicy tomatillo sauce.
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Blend up this homemade salsa roja with tomatoes, serrano chile peppers, garlic, and cumin to use as a sauce for enchiladas or wet burritos.
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Shredded green plantains are shaped into patties, then fried until crisp. Serve these "little spiders" as a snack or side dish.