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cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
cooking.nytimes.com
Some of you may be thinking, “Does the world need another crisp smashed potato recipe?” At least some of you are saying, “Yes, we do!” So here you go Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken A few tips: Don’t over-steam the potatoes or they will fall apart, but don’t under-steam or you’ll never be able to crush them
www.allrecipes.com
This is a fried okra salad with bacon, onion, and tomato in a tangy vinegar dressing. Frozen okra makes it easy to enjoy year-round.
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A super speedy enchilada sauce with a truly authentic taste.
www.chowhound.com
An easy recipe for breakfast tacos with crispy bacon, ripe tomatoes, and fred eggs.
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Chilling makes all the difference in this great salad. And the generous splash of olive oil and lemon juice brings out all the great veggie flavors. The chick peas add variety and a nice texture.
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
www.delish.com
This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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Get Quick Greens Recipe from Food Network
Ingredients: olive oil, onion, cloves, collard
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Get Tagliolini with Crab Ragu Recipe from Food Network