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Even people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils They also cook quickly, and you want them on the al dente side for this salad That means they’ll be ready in 25 minutes, still a long enough simmering time to yield a savory broth
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A venison pot roast is slow-cooked with a creamy mushroom gravy until melt-in-your-mouth tender.
cooking.nytimes.com
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
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I've tried many marinade recipes for carne asada and this spicy, citrusy version is our family favorite!
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Get Moussaka Recipe from Food Network
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This is my favorite recipe for lentil soup. It's unlike any other lentil soup i've ever had: incredibly delicious, hearty, a little bit sweet, great flavor. The...
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This healthy recipe for seared scallops is served atop a warm lemon-garlic farro salad tossed with peppery arugula.
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This ham and ziti pasta salad is perked up with colorful bell peppers, red onion, sweet pickles and cherry tomatoes. It's tossed with a sweet and tangy dressing.
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Get Chilled Avocado Soup Recipe from Food Network
cooking.nytimes.com
There are many versions of this cooked carrot salad throughout the Middle East and North Africa This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser
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A healthy chicken alfredo with zucchini ribbons recipe.
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Here's Chef John's version of one of his favorite taqueria choices--chicken tinga with red sauce. Serve on a crispy tortilla with your favorite toppings.