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Ground beef is simmered with bell pepper, garlic, tomatoes, kidney beans and chili powder in this easy chili.
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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Bring out the best flavors of fresh vegetables by basting them with herb-infused chicken broth during grilling. Sometimes simple is best!
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Sweet, mild sausage, red bell peppers, corn kernels, and Cheddar cheese make delicious savory breakfast muffins. To delight and amaze your friends, tuck a shelled soft-cooked egg inside each one before baking!
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Grilled corn on the cob basted with a soy-based glaze is a quick and easy way to prepare corn.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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This rich stew incorporates chopped cooked chicken and vegetables in a creamy soup base with processed cheese and soy sauce.
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A classic beef taco soup recipe.
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Note: Korean references to kkaennip, (깻잎) and tŭlkkae (들깨) are usually translated as sesame leaves.
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This healthier version of a sausage sandwich uses chicken sausage instead of pork for a lighter bite.