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Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
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This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomato sauce, cannelini beans, navy beans and ditalini pasta are seasoned with parsley, basil and oregano in this chunky soup.
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The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
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A recipe from Plated for seared skate wings with papas bravas and paprika aioli.
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Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.
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Get Stuffed Peppers Recipe from Food Network
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These quinoa and apple stuffed peppers are fresh tasting and healthy. They make a great side dish or a meal on their own.
cooking.nytimes.com
Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
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This baked chicken Parmesan can be served with fresh salad or over hot spaghetti with extra marinara sauce.
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Get Tuna Bagel Nicoise Recipe from Food Network
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Surprise! A layer of gooey cheddar cheese runs through the middle of this tasty turkey meatloaf.