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In honor of the greatest state in the Union, I present you with a miscegination of flavors from the Mediterranean, Middle East, Western Europe & Mexico in...
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Any sweet pepper will work in this side dish, but I love the delicate spiciness of the long, pointy gypsy pepper. I use organic beans, and serve alongside a veggie burger.
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Zucchini and potatoes cooked in chicken boullion are pureed with soft-ripened processed cheese in this comforting soup. Serve garnished with croutons, paprika, and chopped parsley or chives.
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This recipe is by John Willoughby and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chorizo Hash Browns Recipe from Food Network
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Here's how to make a classic egg salad sandwich! All you need are chopped hard boiled eggs, green onion, celery, mayonnaise and a dash of curry powder. Serve on toasted bread for lunch.
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Outdoor cooking without the mess! Chicken breasts topped with peppered bacon are sealed together with potatoes, carrots, and onions in individual foil pouches. Perfect for the grill, or even right on the campfire coals.
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These delicious stuffed mushrooms with bacon, Edam cheese, rosemary, and onion are the perfect finger food or appetizer for any occasion.
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A basic bread stuffing which incorporates a generous amount of chopped celery, onion and seasonings yielding enough to dress a 10 to 15 pound turkey.
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Ground beef, onions, and carrots with tomato-basil sauce topped with mashed potatoes are baked for a delicious and easy comfort-food meal.
Ingredients: potatoes, carrots, milk, butter, onion, beef, tomato
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Get The Best Tuna Salad Recipe from Food Network
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Okra and potatoes are coated in seasoned cornmeal and fried in oil in this tasty African-inspired side dish called Kingombo Patatas.