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Get Grilled Cheese-and-Tomato Casserole Recipe from Food Network
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Blueberries don’t need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them), yet this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert – or a very nice breakfast The compote is modeled on Deborah Madison’s recipe in her lovely book, "Seasonal Fruit Desserts." She sweetens her compote with maple syrup or maple sugar, which is also a lovely way to go The small amount of cinnamon brings out the essential essence of the berries
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Bacon and crunchy croutons make this salad feel more like the sandwich you know and love.
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A yummy, healthy salad loaded with nuts, fruit and greens, with the kick of curry and cayenne pepper. My family calls it 'The Good Salad.'
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The colors of the vegetables were the inspiration behind this beautiful salad You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.
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Get Crusty Bread, Sliced Tomatoes with Lemon, Sliced Pimentos, Spanish Cheese and Olives Recipe from Food Network
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Get Asparagus Gratin Recipe from Food Network
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Recipe for Wild Mushroom Bisque, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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This recipe is by Suzanne Hamlin and takes 1 hour 15 minutes plus chilling time. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken, pineapple, avocado, and black beans bring all of the flavors of Cuba to romaine lettuce! I came up with this recipe to use leftover chicken in a way that combines all of the delicious Cuban flavors I grew up with.
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Whether you use leftover chicken from an earlier meal, or you make the chicken specifically for this dish, you'll be pleased with the combination of celery, dried cranberries, cashews, spices, and mayonnaise for a quick and delicious sandwich option.
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Get Caesar Salad with Crunchy Croutons Recipe from Food Network