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This homemade ground beef chili, a delicious meal from scratch, is made with red kidney beans and green chile peppers in a slow cooker.
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Cooked in two stages, this herbed rice, or sabzi polo, is a constant at the Persian New Year table, where everyone fights over the crust of crisp rice called tahdig You can use a food processor to chop the herbs if you like It's key to do the herbs in batches (don't overfill the bowl of the processor), to pulse rather than run and to stop and scrape a few times for even chopping
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Get Tabbouleh Recipe from Food Network
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Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.
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Spaghetti squash is covered in a rich, vegan red sauce that will warm you up and keep you satisfied, especially on cold winter nights. Use organic ingredients where possible for tasty results.
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Healthy doesn't usually mean 'delicious'. It usually means a trade-off, a sacrifice of flavor in favor of fewer calories. I think there's a work-around when using...
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Get Pork and Noodle Stir-Fry Recipe from Food Network
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We like to serve this Mediterranean-inspired salad warm, but it's also good slightly chilled. Be sure to check the seasonings, though; cold dishes often need more salt and pepper than those served hot.
cooking.nytimes.com
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
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This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.
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These BBQ Pork Shoulder Sandwiches with Mustard Slaw, from chef Thomas Boemer, are just what you should make for your next cookout. The meat is cooked low and...
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Get Shrimp Burgers with Old Bay Mayo Recipe from Food Network