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The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
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This recipe for scrambled eggs adds some flavor with chorizo, smoked paprika, sautéed onion, and peppers served over garlicky toasts for a fancy brunch dish.
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Get Penne Pasta with Alex Guarnaschelli Recipe from Food Network
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Saffron, paprika, and parsley flavor this Israeli dish of tomatoes, bell pepper, onion, and fried eggs. Serve hot with tahini sauce and pita bread.
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Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers, and tomato.
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This make-ahead vindaloo recipe is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items.
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
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Grilled squid and green tomatoes are paired together in this wonderful, flavorful salad, which gets a final addition of a fantastic sesame-lime dressing.
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This eggplant lasagna replaces noodle layers with eggplant slices breaded with matzo meal. It has a rich layer of mushrooms and red peppers and is topped with fresh mozzarella cheese slices.
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Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell’s excellent home-cooking manifesto, “Twelve Recipes,” published in 2014 by HarperCollins There are two steps to the process, which as Mr Peternell points out can lead to endless improvisation