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This chili recipe is a hit for potlucks and family gathering, whether it's summertime or winter.
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A creamy, mild, and comforting pudding made of vermicelli (angel hair) pasta lightly spiced with cardamom and a few raisins is a beloved traditional food for Eid breakfast. It's good served warm or chilled.
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This is a quick and easy version made with puff pastry instead of strudel dough. Serve warm with vanilla ice cream.
cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
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Miso, chard, and buckwheat noodles stand in for bouillon, peas, and pasta in this twist on classic chicken noodle soup. Leeks and scallions add cancer-fighting phytochemicals to the magnesium- and folate-rich brew.
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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Everyone loves dipping things into a pot of fondue. This fondue recipe uses Cheddar cheese and Cheddar cheese soup with white wine to deliver a fun dinner item.
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Have extra garden basil? Make a quick basil vinaigrette for a salad dressing or sauce for chicken, fish, potatoes, or pasta.
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Ham, beans, and rice are combined in this traditional Dominican favorite and on your table in 30 minutes.
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Get Thyme Buttermilk Chicken Recipe from Food Network
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Tasty deep-fried tuna-bites are a real treat!
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Get Sandy's Potato Salad Recipe from Food Network