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Fresh summer tomatoes are simply drizzled with olive oil and sprinkled with garlic, salt, and black pepper before being grilled for a side dish that's perfect with just about anything off the grill.
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Get Cantaloupe Red Wine Surprise Recipe from Food Network
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Any party with Greek Fondue will be lit.
cooking.nytimes.com
A crisp colorful salad in the dead of winter can make a meal feel luxurious Radicchio and its crimson cousins in the chicory family, Chioggia, Treviso and Tardivo, make an eye-popping display with red citrus like blood orange and ruby grapefruit The combination of slightly bitter leaves and sweet juices is utterly refreshing
cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.
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Get Baked Apples with Oatmeal and Yogurt Recipe from Food Network
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This is a mushroom lover's dream. Flavored with rosemary and thyme, this rich and creamy soup is easy and delicious.
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A recipe by Ayesha Curry for chicken thighs with carrots.
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Based on the Italian classic, this take on spaghetti carbonara uses spaghetti squash in place of pasta to go with the creamy bacon-spiked sauce.
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This thick and cheesy corn chowder with shredded chicken, Hatch green chile peppers, and rice is a hearty meal with minimal prep time.