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This savory pancake filled with cabbage, bacon, sausage, and shrimp is a well-known Japanese dish, okonomiyaki, that's easy to customize.
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"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.
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Dry black, kidney and pinto beans go into this slow simmering tomato based chili with ground beef and a whole head of garlic.
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This recipe is by Craig Claiborne With Pierre Franey and takes 40 to 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this recipe from reader Robert Estep of East Haddam, Connecticut, sage-infused olive oil complements the beans and sausage, and the fried leaves make the crunchy breadcrumb topping even crunchier.
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For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce So you say: “Manicotti That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it
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This creamy, hearty chowder is a hassle-free meal for a busy day ahead.
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Chili that tastes like the kind from that famous chain with the juicy, square burgers is easy to make and only needs an hour to simmer. Serve it with finely chopped onion and shredded cheese.
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Quick and easy black bean burgers, spiced up with chili sauce, cumin, garlic and chili powder. A tasty alternative to the frozen kind.
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White rum, pineapple juice, grenadine, and maraschino liqueur.
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This recipe is by The New York Times and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These low-carb, almond-flour and butter shortbread cookies are quick and easy to make--a perfect, crispy treat without the guilt of high carbs.