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A traditional use for those unripened, end-of-harvest tomatoes: these green tomatoes are dipped in egg, coated in a mixture of cornmeal and flour, and fried to perfection.
Ingredients: egg, milk, cornmeal, flour, olive oil, tomatoes
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This is a great appetizer that goes well with unsalted crackers or toasted bread rounds. Adjust flavor to taste!
Ingredients: olives, garlic, capers, olive oil, water, lemon
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This recipe is by David Tanis and takes 25 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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Get Tomato and Eggplant Tian Recipe from Food Network
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A rolled up version of your favorite food.
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Get Nadia's "Salata de Vinete" Eggplant Salad Spread Recipe from Food Network
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Ranch dressing helps crushed cheese-flavored crackers adhere to tender chunks of chicken breast in this kid-pleasing dish.
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This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare (Tell no one how easy it is to pull off.)
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Use your bread machine to make a thin, chewy, flavorful pizza crust with just a few basic ingredients.
Ingredients: water, flour, salt, sugar, yeast, olive oil
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Get Whole-Grain Herbed Garlic Bread Recipe from Food Network
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Get Acciugata Di Renato Recipe from Food Network