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Roasted garlic bread is layered with ripe tomatoes, fresh basil, and soft mozzarella cheese -- then baked until hot, melted, and delicious.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This no-salt added salsa can be eaten raw or used in any recipe requiring salsa or picante sauce--keep it covered in the fridge up to one week.
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This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it! Give it a try!
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Get Mussels, Clams and Shrimp in Spicy Broth Recipe from Food Network
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This creamy butternut squash soup with two sources of protein - chicken and quinoa - makes a filling, comforting soup perfect for Fall.
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Six gallons of chili! Pinto beans, ground beef, tomato and spices to feed a small army.
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Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup.
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We love refried beans and this dip has lots. Said beans are spread into a pan, then slathered with spicy sour cream and salsa. Tomatoes, lettuce, onions and olives come next, with a sprinkling of Cheddar cheese on the top. Serve with chips and dip in.
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The simple sauce on the salmon is a bright, tangy combination of sauteed tomatoes, shallots, capers and vinegar.
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Get Zucchini Ragout Recipe from Food Network
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The big, bold Southwestern flavors in this shrimp seasoning epitomize Bobby Flay's style. The seasoning mix would also be terrific on pork chops or beef tenderloin.