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Sinseollo-Another dish from the Royal courts of Korea, Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking...
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Beef chuck is simmered with onion, cilantro and peppers to make a lively taco stuffing.
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This is a very delightful meal. Very simple, and my two-year old loves it! Interesting taste and texture. Serve with white rice.
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Travelling throughout the Caribbean we noticed that the simplest but tastiest meals incorporated many of the tropical fruits easily found on the islands. The...
cooking.nytimes.com
Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
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A yummy variation on traditional Mexican green rice (arroz verde) with Chihuahua cheese and crema which makes the rice creamy and cheesy.
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Beef short ribs are braised in a mixture of beef broth and red wine which is then turned into a reduction sauce for serving. Delicious!
cooking.nytimes.com
Kale: The ubiquitous dark and leafy green that people either love or love to hate If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it
cooking.nytimes.com
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
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For a taste of the Carolina Low Country, try this savory side of fried okra.
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Baked corn dogs, a new and improved take on a state-fair snack, put fast, fun food at your fingertips. Be sure to buy ice-pop sticks if you don't have them on hand.
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This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire-roasted green chiles.