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www.delish.com
Serve this hearty slow-cooked lamb and potato dish with a Greek salad or steamed spinach.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Wheat berries tossed with harissa, Greek yogurt, pistachios, and currants.
cooking.nytimes.com
For the chef Michel Richard, using less butter and cream requires making deft use of sauces For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
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This bison chili cheese dog recipe tops hot dogs with a leaner bison chili, sharp cheddar cheese, jalapeño peppers, and pepperoncini.
cooking.nytimes.com
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
www.allrecipes.com
Potatoes mashed with caramelized onions, cream cheese, brown sugar, sour cream, whipping cream, soy sauce, and more. They are seriously addictive!
www.allrecipes.com
Cilantro and other ingredients are whirred in the blender to create a seasoning base called soffrito used in this Latin rice and pigeon pea - gandulas - dish. Tomato sauce and soffrito impart a lovely flavor to the rice that is then cooked with the peas.
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A delicious recipe for falafel lavash wraps.