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Eat your veggies! No problem doing that with these fabulous fajitas. Summer squash, red and green peppers and strips of red onion are sauteed with oil and garlic and then wrapped into a warm tortilla. A sprinkling of cheese and cilantro and your on your way.
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This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
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This recipe for fall-off-the-bone tender barbecue chicken thighs made in the Instant Pot® is perfect for those days when grilling is out of the question.
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This Mexican rice pilaf flavored with ground cumin and dried pasilla chile is a delicious side dish to serve with any number of meaty mains.
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Beef stew meat is slowly simmered with tomato-vegetable juice cocktail, onion, chili powder and Worcestershire and then potatoes, carrots and celery are added at the end and cooked until just tender.
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Lime juice and Cajun seasoning flavor these tasty grilled shrimp.
Ingredients: cajun, lime, vegetable oil, shrimp
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A sublime blend of soy sauce, Italian-style seasoning and barbeque sauce mixed with spices brings out the full, mouthwatering flavor of steak!
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This is a basic white yeast dough that can fill many needs: dinner rolls, a base for focaccia or sweet buns, or even a standard loaf of bread.
Ingredients: yeast, water, sugar, salt, vegetable oil, flour
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This recipe for ranch-dressing-flavored cashews tosses roasted nuts with a buttermilk, garlic, onion, and chive spice mix for an addictive snack.
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A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.