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Baked Brussels sprouts with butter and hot sauce are transformed into a Buffalo-flavored side dish, much like Buffalo wings, but vegetarian.
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This is a fast recipe for chili, mixing ground beef with canned beans, diced tomatoes, tomato sauce, and chili seasoning mix.
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Pineapple chunks give barbecue sauce a delightful Hawaiian flair.
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Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.
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This traditional Japanese noodle dish includes cabbage and chicken in a spicy sauce.
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Healthy doesn't usually mean 'delicious'. It usually means a trade-off, a sacrifice of flavor in favor of fewer calories. I think there's a work-around when using...
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Marinated tofu, apple, and Napa cabbage make for a flavorful roll.
cooking.nytimes.com
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This brisket gets rubbed with seasonings, braised and roasted so it's super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce.
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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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This spicy Korean pork is very good served with rice, kimchi, and salad.
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Move over, Caesar. This Asian salmon salad runs the game now.