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This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.
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This recipe is by Molly O'Neill and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple, quick one-pot chicken vegetable noodle soup is too easy to taste this amazing.
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Cheese, bread crumbs, parsley, garlic and onion are mixed in with the cooked eggplant and formed into patties. A few minutes in hot oil and you have your croquettes.
cooking.nytimes.com
The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.
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This recipe for kale-apple coleslaw with poppy seed dressing replaces the cabbage in traditional coleslaw with kale and apples.
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Spiced with ginger, garlic, cumin, and red chiles, this chicken curry with potatoes, bell peppers and yogurt is so easy to make and so tasty.
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Serve your holiday crowd a fabulous, fork-tender lamb braise. Oregano, garlic, onion, bay leaves, and white wine meld with sour orange juice--or sweet oranges mixed with lemons--to make a pungent, citrusy marinade.
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This sauce is crack.
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Fresh blueberries are folded into a made-from-scratch batter and baked to a golden brown. Melted butter and a sprinkling of sugar add a finishing glaze.
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Gulab jamun are like deep-fried waffle balls soaked in a rosewater sugar syrup. They're a South Asian bite-size dessert popular on special days.
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Get Shrimp Tacos With Mango Slaw Recipe from Food Network