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This Filipino relish is made with green papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins.
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Jambalaya doesn't get any easier than this Instant Pot(R) version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
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Think of this as manicotti unbound. Cooked ziti is layered with a creamy blend of ricotta and mozzarella cheeses, enriched with egg and fragrant with nutmeg. A full-flavored tomato and basil sauce blankets the layers. Bake until bubbly and serve!
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Shrimp is simmered in ale with Portuguese pimenta, parsley, and paprika in this flavorful dish that's simple enough for a weeknight.
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An aromatic sauce with the nutty flavor of sesame oil and the herbal sweetness of root beer does double duty as both a marinade and a basting sauce for lamb.
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A raspberry and lime vinaigrette and fresh mint dress this slaw made with jicama, mango, carrot, and red bell pepper.
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This cheesy blend of catfish and vegetables is a thick, creamy crowd pleaser.
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This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes Yes, artichokes are not in season in the fall, but frozen work beautifully here.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
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Lamb meat is cooked with vegetables and seasonings until very tender.
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Get Black Bean Soup Recipe from Food Network
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Zucchini and yellow squash mixed with milk, cheese, and buttery crackers are baked until bubbly and golden in this summery gratin recipe.