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Cream cheese is the key to this delicious and creamy broccoli soup with Cheddar cheese and onion.
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Zucchini are stuffed with a savory mixture of walnuts and Cheddar cheese, then baked. Use it as a main dish or a side.
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Canned, diced tomatoes are simmered quickly with garbanzo beans and a bit of rosemary in this quick and easy soup.
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Simple beef meatballs simmered in a tangy brown sugar, vinegar, and ketchup sauce make a tasty appetizer or main dish.
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Ground beef meatloaf is made with egg, bread, and onions, then topped with a sweet and sour glaze, and baked.
cooking.nytimes.com
Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat Parmesan shavings stand in for the usual Cheddar.
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The secret ingredient? Steak sauce. The creamy part? Mayonnaise and sour cream. The end result is a delicious garlic- infused dressing that would be perfect topping a salad of grilled beef or chicken.
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This dish of fresh zucchini is balanced by soft, ripe Taleggio and roasted marcona almonds.
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Adam Perry Lang's barbecue sauce sweet, spicy, and sticky pairs perfectly with his super-flavorful chicken wings.
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These homemade chicken nuggets are baked, not fried, and get their nutty flavor from wheat germ.
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Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
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This creamy carbonara made with dairy-free coconut milk, fresh oyster mushrooms, bell peppers, and a hint of basil is a great vegan dish.