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cooking.nytimes.com
Dongbei cai is the food of Northeast China Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
cooking.nytimes.com
Don’t throw out that stale baguette Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper Topped with cheese it makes for an easy, thrifty, midweek meal.
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Tex-Mex at its finest: This skillet chicken is topped with melty cheddar and a delicious black bean-red onion mixture.
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Red peppers stuffed with ground turkey, quinoa, mushrooms, and tomato sauce, topped with melted Cheddar cheese make a great family meal.
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Get Spiced Hot Chocolate Recipe from Food Network
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Curried egg salad morphs into bite-sized deviled eggs that are topped with roasted cauliflower and fresh mint.
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This salsa simmers canned corn, jalapeno black-eyed peas, and diced tomatoes with green chile peppers for a different flavor.
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A simple yet delicious recipe that I have used time and again and was given to me by my friend Anand George at Mint and Mustard in Cardiff. It can even wow your...
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Excellent as a dipping sauce, or brush generously on chicken, pork, or beef before grilling. Also great with meatballs in a slow cooker.
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Frozen edamame replace the chickpeas in this untraditional spin on a traditional hummus. Tahini, garlic, cilantro, and lemon juice add plenty of flavor, too.
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Beef tips sauteed with onions and then mixed with a rich sauce combine for a quick and easy weeknight dinner.