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cooking.nytimes.com
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time Chef Acheson says: “Everybody thinks there is a lot of complexity to artichokes Cooking and cleaning an artichoke is not difficult
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You'll want some homemade sofrito to keep the paleo-friendly element of this turkey chili with cocoa powder and cashews.
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This tart recipe is sure to please with its winning combination of luscious chocolate ganache and smooth peanut butter. Impress with both taste and appearance: the easy marble pattern is made with a simple wooden skewer.
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Tortillas dorado is a Mexican style of taco that involves toasting cheese-topped tortillas in a skillet before serving.
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A rather rich soup, but very delicious. It contains three types of cheese - Cheddar, Swiss, and processed cheese food.
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A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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This easy vegan chili with kidney beans, corn, potato, and tomatoes doesn't take much prep or time to cook and tastes great the next day.
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Get Eggplant Rollatini Recipe from Food Network
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A delicious baked ziti recipe with creamy tomato sauce.
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Get Italian Egg Bread Bowl Recipe from Food Network
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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.