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This recipe is by Craig Claiborne And Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish finished in under half an hour.
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Jalapeno pepper and cilantro give cream cheese a festive color in this spicy dip perfect for holiday parties. Serve with warm tortilla chips.
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This fresh and easy open-face melt is made with avocado, mushrooms, almonds, and tomato. Ready in minutes!
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Chopped cabbage, tomato, cucumber and onion all mingle with a seasoned mayonnaise dressing in this crunchy salad.
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This savory beef topping takes hotdogs to a whole new level. Ground beef simmers with tomato sauce, ketchup, chili powder, crushed red peppers, and a touch of sugar.
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Ground tumeric gives a spicy, gingery savor to a simple saute of ground beef and onions. Simmer the mix with tomato paste and water, then cook with spaghettini noodles to finish the dish.
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This balsamic and garlic-spiked butter sauce is fabulously simple and outrageously delicious.
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Tomatoes and cheese are piled onto slices of bread and broiled. Easy bruschetta that even tomato haters will love.