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cooking.nytimes.com
The staff at The Meatball Shop in Manhattan eat these around the clock You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach You can also top with Spinach-Basil Pesto
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Here's a hearty and comforting meal with garbanzo beans, sweet Italian sausage, and pasta in a tomato-based sauce.
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Try these crepe-like items for an Indian-style breakfast made with lentils and rice.
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The classic pairing of beets and goat cheese gets a peppery twist with the addition of watercress and radishes. Creamy avocado and acidic red wine vinegar help round out the flavors in this salad.
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Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
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Delicious carrot soup with a hint of curry!
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Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender.
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Get Pimiento Cheese-Bacon Burger Recipe from Food Network
cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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Make dinner an instant fiesta with this killer soup.
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Whole wheat flour and wheat germ give a mild, nutty undertone that complements the chopped pecans in this honey-sweetened bread.
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Rice-flake cereal, seasoned nori (seaweed flavored with sesame oil and salt), miso, and wasabi come together in this light, munchable, Asian-inspired riff on Chex Mix.