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cooking.nytimes.com
This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself
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Ham bone infuses this lima bean soup with flavor as it simmers slowly into a thick and hearty meal that many Depression-era families enjoyed.
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Lamb meat, potatoes, and carrots are the basic ingredients in this great stew.
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This Portuguese main dish calls for pork to be marinated for days in red wine vinegar, wine, and an assortment of seasonings.
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Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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Get Yellow Chile Spring Rolls and Tropical Fruit Salad Recipe from Food Network
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Ham steak, green beans, red new potatoes, and onions go into this satisfying one-pot dinner that's quick and easy to make on any weeknight.
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Bacon, navy beans, molasses, brown sugar, and mustard are the key ingredients in this simple, inexpensive side dish.
cooking.nytimes.com
A good-tasting fruit vinegar can be the cooking medium for an entire dish For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
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Canned pumpkin puree, steel-cut oats, and a brown sugar replacement are the primary ingredients in this slow cooker recipe for a different flavor with your breakfast oatmeal.
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Use your slow cooker to have a big pot full of steel cut oats with bananas and blueberries ready for you when you awake in the morning.