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Assemble a Mexican-inspired lasagna with tortillas, ground beef, Colby-Jack cheese, and taco sauce for a filling weeknight dinner.
cooking.nytimes.com
Sorghum reminds me of Israeli couscous, spherical and about the same size Like Israeli couscous, it’s good with brothy stews I love the way the firm, round grains stand up against the soft, brothy beans in this bean and amaranth stew
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
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Canned green beans and white corn are mixed with onion and green pepper, mixed with cream soup and baked with a cheesy topping.
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This hearty favorite with ground beef, mushroom soup, French-style green beans and tater tots will please the whole family.
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This tangy French dressing is made with ketchup, olive oil, onion, lemon juice, and a few seasonings. It's easy to keep a batch in the refrigerator ready for your favorite salad.
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The French 75 cocktail was originally created at the New York Bar in Paris in 1915. The combination of gin, lemon juice, Champagne, and sugar was said to have a kick like a French 75mm field gin. Serve with straws.
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This quick and flavorful French dressing is the white variety, which is made without ketchup. Boasting a variety of spices (including tarragon, paprika, thyme, and garlic) and with a white wine undertone, this dressing is a versatile topping for almost any green salad.
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Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables - carrots, potatoes, and tomatoes.
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Toasted almonds make a delectable coating for tasty French toast!