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You will give thanks to your bread machine for this one, a gently sweetened, cream-rich yeast bread with rum-plumped raisins scattered throughout.
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What is sexier than an easy dinner that doesn't take a lot of time or strange ingredients, heat up the house, or require a lot of clean up? This is a spicy, saucy, juicy meatloaf made in an air fryer in less than an hour.
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Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew thickened with tangy crème fraîche.
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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
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These vegan almond truffles sweetened with agave nectar and Medjool dates are a no-bake treat perfect for a bite-sized chocolate fix.
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A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
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Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. This is fabulous on pasta, pizza and sandwiches.
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The tomato sauce here with big pieces of flaked swordfish and slivers of jalapeño gets nicely absorbed by the penne.
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Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.
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Branzino is baked whole with plenty of lemon, oregano, and white wine.
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Beans, coconut oil, and caramelized onions make a creamy, vegan-friendly dip for sliced veggies, pita chips, crackers, or crusty bread.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.