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An easy slow-cooked split pea soup enriched with carrots, potatoes, and smoked turkey legs makes a flavorful, rib-sticking meal when days start to turn cold.
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This savory salad pairs crunchy fresh vegetables like red bell pepper, broccoli, and romaine lettuce with tender mushrooms and artichokes, all topped with an Italian-spiced sour cream dressing.
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Roll cooked chicken coated with hot sauce, carrot, and celery in sushi rice and nori for a sushi roll inspired by Buffalo-style chicken.
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A creamy, spicy dressing is served with a bowl of lettuce, corn, olives, and kidney beans in this Mexican-influenced salad idea.
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This recipe is by Eric Asimov and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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