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cooking.nytimes.com
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
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Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.
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A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!
cooking.nytimes.com
The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
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Get PB and J Cream of Wheat Recipe from Food Network
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A healthy spaghetti with roasted vegetables, pine nuts, and olives recipe.
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Get Homemade Tomato Ketchup Recipe from Food Network
cooking.nytimes.com
Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking This gives it the ideal balance of lightness and creaminess -- a detail that is missing from most macaroni and cheese recipes.
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This crispy chicken with chunky salsa SCREAMS summer supper.
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Sliced radishes, red onion, and cucumber make a refreshing salad with a bite.
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A quick vinaigrette dresses this salad of mixed greens, baby cucumbers, and strawberries.
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Get Halibut Puttanesca Recipe from Food Network