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cooking.nytimes.com
This is one of many Provençal dishes starring eggplant and tomatoes Unlike its cousin, ratatouille, the vegetables are cooked together for a very long time here, until they meld into a confit The authentic dish includes a couple of finely chopped anchovies, which season the dish as it simmers
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An interesting combination of flavors.
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A delicious marinara sauce is cooked all day in the slow cooker. When it's time for diner, just throw in some tortellini, and sprinkle with cheese. When the noodles are cooked, pass around the bread, and enjoy!
cooking.nytimes.com
This is a good tabbouleh alternative for those of you who can’t tolerate wheat, though you must seek out a brand of steel-cut oats that has been processed in a gluten-free facility if you need to avoid gluten Unlike traditional tabbouleh, which is a really a parsley salad with a little bit of fine bulgur, this is more of a lemony grain salad with a generous amount of parsley and other herbs For best results, toss the soaked oats with the dressing and refrigerate overnight.
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Give your everyday chicken and rice dinner a makeover with this deliciously cheesy chicken and yellow rice recipe. Simply stir flavor-packed GOYA® Yellow Rice with seasoned chicken breasts, veggies, and a handful of cheddar cheese. In 30 minutes, you have an easy, comforting weeknight meal that will chase the blahs away!
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Rich and creamy risotto with a burst of color from sun dried tomatoes and zucchini.
cooking.nytimes.com
This recipe is by Maura Egan and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe was given to me by my sister one night when I had vegetarian guests coming over and couldn't figure out what to make. Her description: "It's meaty...
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This recipe was given to me by my sister one night when I had vegetarian guests coming over and couldn't figure out what to make. Her description: "It's meaty...
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Get Tuna and Vegetable Salad Recipe from Food Network
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This is wedge salad living its best life.