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cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
www.allrecipes.com
Roasted cauliflower in a Dijon mustard sauce is a flavorful and easy side dish that will convert cauliflower-haters into cauliflower-lovers.
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Hamburger goulash will warm you up anytime! Very good with cornbread or crackers.
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A homemade fajita seasoning nicely compliments the venison in these fajitas.
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Try this delightfully different and delicious recipe for a light and creamy pumpkin pie with ricotta cheese this Thanksgiving.
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Cottage cheese and fresh dill flavor these keto popovers made with gluten-free flour and a hint of xanthan gum.
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In Chef John's recipe for simple scallop gratin, fresh scallops, creme fraiche, and tarragon are the secret ingredients.
cooking.nytimes.com
This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it’s still warm
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Make it a fun night at home with this easy family-favorite for dinner!
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A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.
www.delish.com
Three different types of cheese, plus sour cream and egg yolks, make this recipe especially rich.