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cooking.nytimes.com
The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
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This chunky vegetable soup is thick with potatoes, edamame, okra, kale, and corn. You won't miss the meat in this hearty stew-like meal.
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This is a Minnesota Hotdish embellished for a more discerning palate. It's not low calorie, but very delicious for a big crowd.
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This easy bake combines classic Greek flavors like feta, bell peppers, and olive oil in a tasty dish that can be a party dip or side dish.
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This Gluten Free Pad Thai is one of my family's favorite dishes. Add a heap of grilled chicken or sea food and you have a delicious high protein meal. Top with...
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Rich and hearty, this chunky pork stew gets its sizzle from chili powder, cumin, and garlic powder, and simmers on the stovetop for two hours to intensify its flavor.
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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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Get Coq au Vin Recipe from Food Network
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Cherry tomatoes stuffed with a mixture of bacon, green onion, and mayonnaise. They may be a little time consuming, but worth it to the last bite!
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Bacon and Pimiento Mac 'N Cheese with Spicy Breadcrumbs
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This festive pinecone-shaped cheese ball is always a hit! Cream cheese, crumbled bacon, green onions, and dill are topped with toasted almonds. Add a few pinenuts, too, if desired.
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These creamy slow-cooker grits are loaded with flavor.