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Ethiopian-style bread salad using injera, a flat bread
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The complex, earthy flavors and aromas of root vegetables are released by a brief sautéing.
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus at least 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Cook the pasta, combine with sweet peas and a bit of chopped onion, and spoon on mayonnaise and a dash of hot sauce.
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Sliced cucumbers and sweet onion marinate in a sweet and tangy combination of vinegar and sugar in this refreshing salad.
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Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
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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 Cranberry-Orange Cookies Recipe from Food Network
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Diamonds and champagne? A favorite combination, and a delicious cocktail.
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Fresh apples, pears and bananas are combined with fruit cocktail, mandarin oranges and chopped pecans in a dressing of cream cheese thinned with lemon juice and a bit of the syrup from the fruit cocktail.
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We love the Tennessee Boilermaker; whiskey shot dropped in a beer, plain and simple.
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Serve this fresh fruit sauce with Ricotta Cake (pictured).