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cooking.nytimes.com
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness The key to achieving that glorious color and flavor is sufficient browning of the meat Don't rush
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When broiled in the oven (or toaster oven), these cheese- and salsa-topped pita wedges become crispy and delicious.
www.allrecipes.com
A gourmet version of the Italian-inspired favorite dish has plenty of fresh basil, smoked mozzarella cheese, and rich marinara sauce covering delicious fried eggplant slices.
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This vegetable pizza recipe uses pre-baked crusts and a variety of fresh vegetables.
www.chowhound.com
A comforting kielbasa with warm apple-bacon slaw recipe.
cooking.nytimes.com
This special occasion breakfast dish is like a cross between a tarte Tatin and a moist, delicate bread pudding You have to plan ahead – it needs to sit in the refrigerator overnight – and it requires the preparation of a simple caramel sauce, but it's absolutely, 100% worth the effort Once the sauce is done, swirl it around the bottom of a pie pan, fill it with slices of challah, then saturate it with a slurry of eggs, sugar, mascarpone cheese, milk and a dash of almond extract
www.allrecipes.com
Boxed stuffing mix and tart dried cherries help turn pork chips into a great meal for a cool fall evening.
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An eggplant and tomato sauce is served over ziti pasta with cheesy pita pockets on the side.
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This hearty stew, flavored with oregano, cumin, and beer, will make your taste buds go into overdrive! Serve over rice or with a crusty bread and salad. Great for a chilly winter meal.
www.chowhound.com
This is a classic mar i muntanya dish of cuttlefish, meatballs and two springtime vegetables—peas and artichokes. I got this recipe from my Catalan mother...
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Get Broiled Halibut with Bechamel Sauce Recipe from Food Network
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Get Four-Cheese Scalloped Potatoes Recipe from Food Network