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This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce. This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs.
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This fruity and spicy salsa is yummy on just about everything, or simply enjoyed with tortilla chips.
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This salsa is easy to make and tastes as fresh as summer with the inclusion of mango, pineapple, red bell pepper, jalapeno pepper, and lime.
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Get Quick Southern Collards Recipe from Food Network
cooking.nytimes.com
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
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My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes.
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Plump, juicy tomatoes are stuffed with cous cous, sun dried tomatoes, cheese, basil and mint. Then they 're baked. Need we say more? Makes four wonderful and quick stuffed tomatoes.
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A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This crowd-pleasing, easy casserole is made with chicken, almonds, pimento peppers, celery, and Cheddar cheese and can be served hot or cold.
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Salami, mushrooms, tomatoes, and artichoke hearts are baked in this cheesy egg dish perfect for brunch or a light lunch.
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Tired of the same old salad? Try this flavorful main dish salad that features tender shrimp flavored with lime and garlic...it's light, refreshing, and a great change of pace.