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Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come home to a Tex-Mex masterpiece.
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These cheesy Ratatouille Sandwiches are filled with summer vegetables and grilled on a panini press for a quick and easy vegetarian meal.
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This rich and tasty homemade spaghetti sauce is made with fresh tomatoes! Just what you need for any pasta dish, and so quick and easy to make in the Instant Pot®.
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In this quick and easy cheese-lover's casserole, Cheddar, mozzarella, Parmesan, and feta combine with tomatoes and herbs. Both children and adults love it!
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pork-Stuffed Collard Greens Recipe from Food Network
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Frozen zucchini works as well as fresh, but only if thawed and drained.
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Thanksgiving turkey has been given a Cuban twist! We celebrate this American holiday by preparing a turkey marinated with the flavors of Cuba. The recipe is foolproof and the turkey is the best you'll ever taste!
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Simple pizza-flavored appetizers, inspired by the ones you can get at Italian bakeries and markets in Rhode Island, have optional pepperoni. It's best made with bulk pizza dough rather than a premade refrigerated crust.
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The crunchy Parmesan on top and the gooey melted mozzarella mixed throughout make this baked pasta dish a real treat! It's great at the height of summer when the tomatoes and zucchini come straight from the garden!
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This kid-pleasing pasta dish has everyone's favorite pizza toppings baked into a casserole.
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Chopped fresh tomatoes, green bell pepper and zucchini are cooked in a broth of onion soup mix with browned ground beef and cooked macaroni noodles.