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cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
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Classic chili dogs with shredded cheese and sliced green onions are ready to eat in just minutes.
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Onion, garlic, olive oil, vinegar, soy sauce, mustard, and fresh rosemary are pureed to make a marinade for steak. It can be used with a variety of steaks, including tri-tip, flank, and sirloin.
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Ground beef is simmered with bell pepper, garlic, tomatoes, kidney beans and chili powder in this easy chili.
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Silky buckwheat soba noodles are tossed in spicy orange-sesame dressing with a sprinkle of scallions and sesame seeds.
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Cuban-style black beans simmered with onions and garlic in the slow cooker are a perfect side dish when served over white rice.
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Take your baked beans up several notches with this recipe that bakes them with brown sugar, bourbon, bacon, and Dr Pepper® for 3 hours.
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Pearl onions are caramelized, then quickly sauteed with green beans. The combination of flavors is what makes this dish a hit!
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Pork roast cooked with white beans, salsa, and beer in the slow cooker is quick to prepare in the morning and will be ready for you by evening.
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This recipe is perfect for those blustery days when you don't really have time to cook, but want a hearty meal for the family. It's a very basic, nutrient-packed meal for all to enjoy!
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Risotto flavored with fava beans, onion, broth and white wine. Can be made with either chicken broth or vegetable broth.