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Chicken and spinach with lots of cheese fill flour tortillas that are topped with enchilada sauce and more cheese.
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Adding cranberries and rolled oats to buttery chocolate chip cookie dough makes the cookies crunchier and more substantial.
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These cupcakes have a wonderful coconut and ricotta cheese filling hidden inside the cupcake. They are so tasty you will be surprised to learn they only have...
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A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.
cooking.nytimes.com
This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market The dish can be prepared in advance and reheated.
cooking.nytimes.com
This recipe is by Anthony Tassinello and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious cake that combines flavors that everyone loves--chocolate and orange.
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Shredded zucchini and summer squash team up with black beans to make a savory filling for easy baked tortillas. They are flavored with prepared green salsa and red bell pepper, and get a topping of melted Mexican-style cheese.
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Chicken bouillon and ranch dressing mix are the secret weapons in this slow cooker recipe for baked potato soup.
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Topped with puff pastry, this curry chicken pot pie is an easy, tasty twist on a classic comforting dinner, complete with veggies and gravy.
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Get Upside-Down Cornbread Cake Recipe from Food Network
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This recipe for fried green tomatoes comes complete with a Cajun-spiced ranch sauce for dipping.