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cooking.nytimes.com
The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
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Get Peppercorn Chicken with Lemon Spinach Recipe from Food Network
cooking.nytimes.com
The spicing here is the same as one used in a popular Egyptian lentil salad The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
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Pimento peppers and green bell pepper are found throughout this cheesy corn casserole.
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A recipe for the perfect matzo ball soup, with rich, long-simmered chicken broth and light, fluffy matzo balls.
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This lamb dish is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle.
cooking.nytimes.com
Your feelings about salt cod may depend on where your roots are If your memories of the dish evoke words like bland and woolly, you likely had it in the Midwest If you grew up in a Portuguese or Caribbean community, you may have more fond recollections
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Goat meat marinated in an ancho chile marinade is slow cooked until tender in this traditional Mexican stew, birria de ameca, for holidays.
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My mom came up with this recipe when I was a child. It is the ONLY way I will eat green onions.
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
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Make your own turkey stock the day after Thanksgiving by simmering the turkey carcass with vegetables and seasonings you probably already have on hand.
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This easy to make, mouthwatering lasagna is chock full of vegetables like broccoli, bell pepper, onion and carrots and features a creamy  broccoli cheese sauce that's easy to make and very tasty.