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Mexican-inspired ground beef and rice stuffing fills red or green bell peppers for a family-pleasing meal.
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Crushed tomatoes, tomato sauce, onion, garlic, bell pepper and spices make this authentic enchilada sauce that's way better than any store bought variety.
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Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish. Serve as an entree or appetizer.
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Lentils and ground beef are simmered with carrots, onion and celery in a vegetable juice and beef bouillon broth with Worcestershire sauce and canned mushrooms.
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Get Fish Stew with Salt Cod and Green Olives Recipe from Food Network
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The addition of tamarind and mint to what might otherwise be simply sweet and spicy cashews elevates these nuts beyond simple bar snacks designed to encourage thirst They're sophisticated and exciting, while remaining quite simple to make.
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This Spot Prawn Ceviche and Yuzu Vinaigrette is served by Chef Josh Wolfe at COAST Restaurant in Vancouver, British Columbia, Canada.
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Basil, fresh Parmesan cheese and sliced cherry tomatoes on Pretzel Crisps® make delicious appetizers.
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Get Tomato and Grilled Corn Salad with Almond Vinaigrette Recipe from Food Network
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How we amp up a French classic: a little ranch.
cooking.nytimes.com
This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you’ll be chopping, stirring and monitoring heat — actively working — from start to finish You’ll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.
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Caprese salad with an easy dressing gets an extra nutty richness from cubes of avocado.