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We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
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Get Pulled Chicken Empanadas Recipe from Food Network
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Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. Then spoon this tasty vegetable stew over steaming Parmesan polenta to make a satisfying meal.
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Serve your holiday crowd a fabulous, fork-tender lamb braise. Oregano, garlic, onion, bay leaves, and white wine meld with sour orange juice--or sweet oranges mixed with lemons--to make a pungent, citrusy marinade.
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Cooked chicken is microwaved with tomatoes, onions, lima beans, corn and okra in this quick and easy stew perfect for leftovers.
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Get Bow Tie Pasta with New Potatoes and Olives Recipe from Food Network
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The musky sweetness of red grapes pairs beautifully with the thyme cream sauce enveloping this chicken and mushroom dish.
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Get Beef Empanadas Recipe from Food Network
cooking.nytimes.com
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook “A Girl and Her Greens” is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London’s River Cafe Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree
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Get Stir-Fry Frittata Recipe from Food Network
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Chicken-fried steaks with creamy mushroom gravy are baked for an easy, homey dinner.
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Get Stuffed Sweet Peppers Recipe from Food Network