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Tender pasta simmers in chicken broth with roasted red peppers, colorful vegetables, black beans and seasonings to make a superb suppertime soup.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.
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Get Grilled Corn with Bell Pepper Butter Recipe from Food Network
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Arugula, hummus, dates, and pumpkin seeds are layered onto naan bread for a tasty and vegan pizza.
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Earthy shiitake mushrooms, smoky bacon, and rich Cheddar cheese simmer in seasoned beef broth to create a main dish soup that's rich, filling, and satisfying.
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Brazil’s national drink meets Spain’s sangría for one outstanding cocktail.
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This German recipe calls for cabbage to be browned in butter and tossed with egg noodles for a quick and hearty meal.
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These ARE easy! Beer and ketchup are set in a slow cooker to simmer. Meatballs are baked in the oven, then added to the simmering liquid for three hours.
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Using refrigerated crescent roll for the dough, this breakfast pizza is topped with a layer of prepared salsa before being covered with scrambled eggs, bacon, slices of sausage, and Cheddar cheese.
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Basting shrimp on the grill with a sauce made with honey and chile-garlic sauce delivers flavorful results.
Ingredients: bamboo skewers, chile, honey, shrimp