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Grilled eggplant is mixed with red onions and sweet tomatoes for a chunky dip or vegetable side dish.
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This easy appetizer base is creamy, delicious, and super versatile. Try it with any of the suggested topping combinations below, or create your own!
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I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Hearty Tomato Soup with Lemon and Rosemary Recipe from Food Network
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Get Beef Kebabs Recipe from Food Network
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By using low-fat cheeses, no-fat-added refried beans, and increasing the amount of peppers, this is a healthier version of everyone's favorite seven layer dip. Great for football parties.
cooking.nytimes.com
For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness Star anise and bay leaf add depth, but you could leave them out without anyone missing them, or substitute a cinnamon stick and orange zest And if you don’t want to use port, regular red wine spiked with a few tablespoons of honey or brown sugar is a nice substitute
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This is great for a casual barbecue, because the make-ahead chimichurri sauce delivers big-time flavor with no last-minute stress.
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If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by "glaze" I mean melted butter and lard.
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Canned white beans and cooked chicken meat are mixed in chicken stock with tomatillos, green chilies, chopped tomatoes, and fresh corn kernels in this lightly seasoned chili.
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Make your own jerk seasoning with this recipe that calls for a blend of more than 12 herbs and spices.