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Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost without a drop of cream.
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Get Stuffed Cabbage with Spicy Beef Recipe from Food Network
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Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only thirty minutes in the oven.
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Get Garden Orzo Salad with Herb Dressing Recipe from Food Network
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Get Napa Valley Wine Planked Salmon Recipe from Food Network
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Get Beef and Potato Hash Recipe from Food Network
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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.
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
cooking.nytimes.com
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast Top it off with a round of ripe tomato or slivers of avocado and another slice of toast