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This celery victor recipe is a classic salad made from chilled braised celery and a fresh tarragon vinaigrette.
cooking.nytimes.com
These Chinese flour tortillas are popular in northern China, where they are paired with anything stir-fried in small shreds, such as moo shu pork The author Carolyn Phillips is a proponent of using Korean flour, which is lower in gluten than American all-purpose flour Adding a layer of oil between the dough before rolling it into a circle is a trick that allows the layers to be peeled apart after cooking for a thinner wrapper
Ingredients: flour, water, vegetable oil
cooking.nytimes.com
This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
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A convenient spin on cashew chicken, this approach uses canned soups as the sauce base for a filling chicken-and-rice casserole.
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Kidney and pinto beans are added to a mixture of ground beef, onions, and green peppers cooked with packets of taco seasoning and ranch dressing in this tomato-based soup.
cooking.nytimes.com
Sometimes I get bored with broccoli — but then I use it in a risotto, and it’s like a completely new vegetable The diced stems retain a nice texture that contrasts with the tender flowers Make sure to slice the flowers thin for the most delicate results.
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Split peas are simmered with pork belly in a white wine and vegetable broth for a flavorful and warm soup for a cold evening.
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A can of pork and beans in tomato sauce is added to this vegetable stew cooked in a chicken stock base.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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The herbed vinaigrette here would be lovely on any summer lettuces.