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cooking.nytimes.com
In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.
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This recipe delivers a hash brown casserole that can function as either an easy weeknight dinner or a savory breakfast potato dish.
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You can make this creamy roux-based milk soup with cauliflower or broccoli, as well as potatoes. Substitute vegetable stock for the chicken soup base for a vegetarian version.
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Whip up a hearty, homey casserole with sauteed ground turkey, onions, garlic and tomatoes drenched in plenty of tomato ketchup and baked with spaghetti and cheese.
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This is one of those soups you can't get enough of. Potatoes are roasted and pureed with chicken broth, onions, garlic and milk for a hearty, creamy soup.
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The bold flavors of lime and cayenne are mellowed by sweet corn in this super-quick dish.
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This easy spinach-crusted quiche is made with baking mix, ham, and two kinds of cheese.
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For some reason, most recipes for this call for Knorr's or Maggi bullion, but I like to start with chicken broth, or homemade stock instead. I guess this would...
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A weeknight dish that elevates mackerel with a tangy cumin, tomato, and lime sauce.
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This pasta salad is made with three kinds of seafood: crab, shrimp, and tuna.
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This ain't your average avocado toast.
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Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.