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cooking.nytimes.com
Alton Brown developed this recipe for his book "EveryDayCook" because it hits all of the best notes of breakfast in a way that is much more appealing than just eggs, sausage and toast If you eat pasta early in the day, he reasons, that leaves plenty of time to work it off He’s a fan of cooking in cast iron, and calls for it here
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Get Carrot Fries with Lemon-Mint Dip Recipe from Food Network
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A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
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Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.
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Chiles and pepperjack cheese give this hearty beef and black bean enchilada pie a spicy kick!
cooking.nytimes.com
Here’s a take on the perfect summer birthday cake: a buttery, vanilla-scented spongecake doused with ripe strawberries and fresh whipped cream, gilded with a spicy-tart syrup to cut the sweetness After the cake cools, you’ll cut it into two layers and put them back together with the sliced strawberries, which have been resting in some sugar and lemon zest, your whipped cream and the lemon-pepper syrup Then top the whole thing with more whipped cream and serve it up
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A versatile crowd pleaser, this taco soup is packed with beef, beans, and flavor!
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This vegan carrot soup is perfect for Easter or any other time of the year! Sweet potato gives it a rich and creamy texture without a lot of calories.
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Get Tomato Feta Salad Recipe from Food Network
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Slow-cooked chicken drumsticks coated in Ethiopian style berbere spice.
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Get Tabbouleh Recipe from Food Network
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Here's a homey pasta dish with chicken and vegetables enveloped in a creamy Parmesan sauce.