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This is an authentic recipe for Mexican green tamales (tamales verdes) that are stuffed with shredded chicken and a spicy tomatillo sauce.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Green bell peppers stuffed with ground beef, onion and rice, and then baked and topped with spaghetti sauce.
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Get Moro (Black Bean and White Rice) Recipe from Food Network
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Kidney beans, baked beans and butter beans are combined with ground beef, bacon and onion in this hearty dish. You can also put the ingredients into a slow cooker and cook for about 8 hours on low.
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Get SOM TAM (Green Papaya Salad) Recipe from Food Network
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Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
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Get Morningstar Farms® Black Bean Burger with Tomato Relish Recipe from Food Network
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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Get Vanilla Orange Syrup Recipe from Food Network