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This recipe is by Sam Sifton and takes 35 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Fill a colorful bell pepper with this creamy, spicy dip and watch the crackers and carrot sticks disappear! Mayonnaise and sour cream are perked up with dill, onion, Worcestershire sauce, parsley and hot pepper sauce.
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Beef cubes are sealed in tin foil with carrots, chopped onion, butter, water, and seasonings. This is designed for campfire cooking, but can also be done in the oven.
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Canned black-eyed peas, onion, bell pepper, tomatoes with green chilies, and ham cook for 4 hours in a slow cooker in this version of a soul food recipe.
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Potatoes, corn, bell pepper, onion and tofu creamed together make this a hearty soup the whole family will enjoy! Add a dollop of sour cream if desired.
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Great Northern beans are simmered with chicken, onion, and jalapeno pepper in a slow cooker for a warm and spicy chili perfect for weeknights or game days.
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A potato pancake recipe that's a bit soft, a tad crunchy, and has just the right amount of grease.
Ingredients: potatoes, onion, eggs, matzoh meal, salt
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A couple of simple ingredients with no-fuss prep make a roast chicken that many swear is the juiciest they've ever eaten.
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This one-step method needs to simmer for 8 to 10 hours, and yields approximately one quart of rich chicken stock to use in soups and sauces.
Ingredients: chicken, water, celery, carrots, onion, basil
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A classic Thanksgiving roast turkey recipe.
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Kids love this casserole as well as adults!
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California coast is great for its Dungeness crabs. This recipe is an adaptation of my cousin’s crab cakes she makes for special family gatherings. It tends to...
Ingredients: crab, garlic, onion, celery, carrot, eggs