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The vegetables in this turkey burger mixture not only contribute lots of vitamins A and C and micronutrients like the carotenoids lutein and zeaxanthin, which have been linked to eye health, but they also help to moisten burgers that can otherwise be quite dry Make sure to buy lean ground turkey breast.
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Based on the Italian classic, this take on spaghetti carbonara uses spaghetti squash in place of pasta to go with the creamy bacon-spiked sauce.
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Get Farfalle with Chicken, Porcini Mushroom and Swiss Chard Recipe from Food Network
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This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This French dip sandwich recipe uses beef bones to make the jus for this classic roast beef sandwich.
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Great appetizers for sporting events, these deep-fried alligator pieces are exotic, but they taste like chicken. You can get frozen alligator meat online. Try them with the optional dipping sauce.
cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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