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Get Caramelized Onion Flatbread with Spiced Olive Oil Recipe from Food Network
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These beefy pizza roll-ups filled with ground beef and cheese are a great entree; you can also serve them as an appetizer or game-day snack.
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Get Roasted Broccoli and Carrots with Carrot Top Pesto Recipe from Food Network
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Penne with Butternut Squash Recipe from Food Network
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Get Rack of Lamb with Mint-Basil Pesto Recipe from Food Network
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This soufflé is as classic as they come, with beaten egg whites folded into a rich, cheese laden béchamel for flavor and stability Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work nicely This makes a great lunch or brunch dish
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In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top
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Chicken, zucchini, and yellow squash are served over pasta with an Alfredo sauce, and sprinkled with bacon, sun-dried tomatoes, and almonds.
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Get Creamy Polenta with Bacon and Cranberries Recipe from Food Network