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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.
cooking.nytimes.com
This strawberry streusel cake is the perfect end to a summer meal But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day The cake is slightly tricky to assemble, and at some point it may look like a mess
cooking.nytimes.com
Meat sauce is one of the recipes many American home cooks start with It seems so easy; brown some hamburger, pour in a jar of marinara, and presto Meat sauce
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An Italian favorite gets a Mexican makeover. Wonton wrappers are stuffed with chorizo sausage, cilantro, garlic, cumin, ricotta, and Mexican cheese. Serve with marinara sauce (add chopped cilantro to the marinara for a bit of Mexican flavor).
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This vegan recipe for pumpkin pie skips the tofu but still yields a sweet and creamy dessert you can make ahead for your Thanksgiving feast.
cooking.nytimes.com
This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bloody Mary with Homemade Vegetable Juice Recipe from Food Network
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Maura Kilpatrick's killer parfaits are the perfect contrast of cold, crunchy, and creamy. They're fabulous for entertaining, because you can make the caramel cream, granita, and caramel ahead of time and assemble them just before serving.
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Napa cabbage is seasoned with crushed red pepper flakes and fermented in this traditional Korean pickle.
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This recipe for baked tortilla chips brushes corn or flour tortillas lightly with oil and bakes them until golden brown and crispy.
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Salting foods is an ancient method of preservation. In this recipe, cucumbers are first salted, then tossed with sugar and vinegar before freezing for later use.
Ingredients: cucumbers, salt, sugar, white vinegar