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This hearty soup recipe features potatoes, carrots, celery, kidney beans, and kale in vegetable stock for a simple, Italian-style comfort dish.
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In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior with a charred exterior If they’re too thin, they’ll just burn.
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An easy meal made with boneless skinless chicken breasts, with spicy turkey sausage, tomatoes, and herbs over pasta. This recipe is just the start--don't hesitate to add more vegetables, or substitute rice for the noodles.
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This recipe is by Daniel Patterson and takes 30 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mozzarella Salad Recipe from Food Network
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Avocado toast, made with Meyer lemon juice and zest, is topped with chia seeds for a hearty, vegan snack or lunch that is quick and easy.
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This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
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Slices of roast pork tenderloin and served on slider buns with a spicy mango slaw.
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This homemade pizza sauce should be made at least a day ahead of time to allow the flavors to meld.
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A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
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A crusty rosemary bread works nicely for this classic Italian salad. The bread - pulled into bite-sized pieces - tomatoes, cucumbers and red onions, are tossed with fresh herbs and just enough vinegar and oil to give them a nice glistening. Four generous servings.