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This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.
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Garbanzo beans take the place of any bread product in this stuffing recipe.
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Enjoy this Californian dish anywhere thanks to Chef John's recipe for Santa Maria grilled tri-tip beef!
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Toasted slivered almonds, cream and chopped parsley are used to finish this wild rice soup made with chicken broth, onions and grated carrot.
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A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite. And the chopped tomatoes and shredded cheese swirled in at the last minute, finish it perfectly.
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This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Like many cooks, I keep a file of recipes I want to try When I looked through it recently, there were a preponderance of lemon recipes, including one for roasted chicken with lemons and Coca-Cola from Frédérick Grasser-Hermé Again, the savory and sweet
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This recipe is by Julia Reed and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brown mustard potato salad with hard-boiled eggs and sweet relish is close to the traditional recipe with a slight twist.
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Ground chicken, chorizo, peas and raisins are topped with sausage, hard-cooked eggs and cheese, rolled into a loaf, and baked.