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Get Frittata with Potato and Prosciutto Recipe from Food Network
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A fresh black bean salad, perfect for a summer picnic or potluck. Red bell peppers, jalapeños, avocado, black beans and corn combined to give this salad its kick and fresh flavors.
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Chunks of lump crabmeat mix with jicama, jalapeños, red onion, tomatoes, and hot spice to create a guacamole from chef Emeril Lagasse that's so hearty it could be eaten as a meal.
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No chicken was harmed in the making of this.
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Make traditional pesto creamy with the addition of an avocado to the sauce. It makes for a delicious pasta dinner!
cooking.nytimes.com
This sweet and savory apple tart is both substantial and sophisticated The chewy, pizza-like crust is fortified with three kinds of flour The topping is a comforting, mellow jumble of sweet roasted apples and shallots scented with thyme and zipped up with pungent blue cheese
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours plus overnight soaking of the beans. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well
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A lively take on the potato salad standby, the salty soppressata offers a wonderful contrast to the creamy mildness of potatoes and mozzarella.
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It's a fried cheeseburger—what more do we have to say?
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Egg Casserole with Spaghetti Squash from Kristin Donnelly's cookbook, Modern Potluck
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Get Mediterranean Chicken Skillet Recipe from Food Network