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cooking.nytimes.com
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness The key to achieving that glorious color and flavor is sufficient browning of the meat Don't rush
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Lemon juice and pomegranate syrup add Mediterranean flair to this chicken kabob recipe, known as shish tawook in Lebanese restaurants.
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Chef Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce.
cooking.nytimes.com
This recipe is by Oliver Strand and takes About 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Breaded chicken breasts with artichoke hearts, mozzarella, and Parmesan cheese topped with tomato sauce on toasted hoagies. A tasty chicken Parmesan sandwich with a twist!
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Get Mero en Ma Cum (Striped Bass in Achiote and Sour Orange Sauce) Recipe from Food Network
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This vegetable pizza recipe uses pre-baked crusts and a variety of fresh vegetables.
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Get Turkey Sausage and Peppers Recipe from Food Network
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Big, tasty beef meatballs are simmered in an easy Italian tomato sauce in this easy recipe.
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Get Fried Sardines with Spicy Dipping Sauce and Fried Herbs Recipe from Food Network
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Get Seven Layer Lasagna Recipe from Food Network
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A healthy meal of fish, peas, and creamy rice.