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Cubes of pork shoulder meat are browned, then cooked in a pressure cooker with poblano, jalapeno, and serrano peppers, onions, and spices to make tender seasoned meat that's perfect for tacos.
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A classic eggplant dip with a perfect balance of seasonings, Chef John's Baba Ghanoush is great for a summer party. Serve with pita chips and fresh veggies.
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Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!
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Tempeh is topped with Buffalo sauce, blue cheese, and celery in these pita pocket sliders that will delight vegetarians at your next party.
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Chunks of chicken sausage add loads of flavor to this classic bread stuffing with sage.
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An easy recipe for chicken marinated in a smooth blend of chiles, cumin, ginger, and black pepper, then grilled and stuffed into tacos.
cooking.nytimes.com
Vegans and non-vegans will enjoy this twist on a traditional stuffing, where quinoa replaces the bread and butternut squash, celeriac and hazelnuts add the flavors of fall Amber St Peter of Long Beach, Calif., submitted this recipe of which she says, “It’s hearty without the bread or gluten, and flavorful without a bunch of processed ingredients
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This Greek-inspired pasta recipe is tossed with shrimp, feta, olives, and tomatoes in an easy, quick ouzo-spiked pasta sauce.
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Get Apricot and Mustard Glazed Baby Back Ribs Recipe from Food Network
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This one-skillet hash combines sweet potatoes, Yukon gold potatoes, bell peppers, bacon, ham, and spinach topped with eggs--what a breakfast!
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This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.