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NYT Cooking: Not to be confused with a Latin American tamale, tamale pie is a comforting retro casserole made from ground beef chili that is topped with cornbread batter and then baked. This vegetarian version relies on vegetables and beans instead of meat. Fresh green chiles and onions are broiled until charred to deepen their flavor, then puréed with tomatoes to make a complex sauce for the beans. The cornbr
23 Dump and Bake Casserole Recipes for Easy Weeknight Dinners
24 Baked Pasta Recipes for the Ultimate Warm and Cozy Dinner


7 Pins
One-Pot Rice and Beans Recipe - NYT Cooking

Rice & beans

1 Pin
Cheater's Mac and Cheese
Skillet Tortellini With Corn and Crispy Rosemary Recipe - NYT Cooking


10 Pins
Tuna Crunch Sandwiches Recipe - NYT Cooking


1 Pin
Corn Salad With Tomatoes, Basil and Cilantro Recipe - NYT Cooking
Marinated Mozzarella, Olives and Cherry Tomatoes Recipe - NYT Cooking


4 Pins
Grilled Broccoli and Lemon With Chile and Garlic Recipe - NYT Cooking
Roasted Cabbage With Parmesan, Walnuts and Anchovies Recipe - NYT Cooking


2 Pins
Our savory spinach mushroom quiche is a 317-calorie slice of heaven that's worthy of a starring role on your spring brunch menu.
Make-Ahead Cheese Soufflés


35 Pins