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Topped with creamy avocado pesto, charred corn, red onions, arugula, and a mix of Gruyère and mozzarella cheeses, these pizzas from Kelly Senyei of Just a Taste are sure to be a summer favorite.
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Jazz up your cranberry sauce this year with the addition of pomegranate seeds and port wine to your traditional Thanksgiving table side dish.
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Chayote squash, Italian sausage, and jalapeno peppers combine in this stew recipe for this unique and tasty stew.
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Get Zinfandel Mop Recipe from Food Network
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This recipe is at least 90 years old, my grandmother says they used it a lot during the depression. Also, you can substitute lemon, almond, or whatever for the vanilla if you're so inclined, but I like vanilla the best. It's also fat free.
Ingredients: egg whites, corn syrup, vanilla
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This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.
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Fried corn tortillas are filled with a mixture of chicken, green chilies, green chile salsa, and cream; then topped with Jack cheese, and baked to a delicious finish.
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This is a quick and easy frosting recipe using ingredients you most likely already have on hand. Use whatever food colors you like!
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Get A Great Pye Recipe from Food Network
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Swiss chard is cooked with caramelized onion and served on a warmed corn tortilla with queso fresco and salsa.