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Brown rice and lentils are flavored with caramelized onions and spices for a delicious side dish or vegetarian meal.
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Oxtail is cooked to perfection with carrots, celery, and potatoes in this rich and hearty slow cooker stew.
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Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.
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This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.
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This light dish features tender wine-marinated grilled chicken paired with arugula and tomato salad. It's tossed with a simple lemon vinaigrette.
cooking.nytimes.com
I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.
cooking.nytimes.com
Dukkah It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries
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Chef John's versatile farro cakes use a little egg and grated Parmigiano-Reggiano cheese to help hold them together. How you serve them is up to you, but the possibilities are endless.
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Try this easy recipe for Turkish doner kebabs, a street food favorite, of deliciously seasoned ground lamb baked meatloaf-style and served in pita bread.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fish and thyme are a traditional combination, and paired with golden brown roasted potatoes, they become a simple and superb dish. All you need is a salad to complete the meal.
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Get Fall Stir-Fry Recipe from Food Network