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This hearty, delicious, and filling Portuguese sausage, cabbage, and bean soup was passed down from my grandmother. This rich soup is perfect for fall and winter when you need something hearty to keep you going.
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Deviled eggs get a south-of-the-border kick from homemade chipotle sauce, and a sweet-salty touch from maple-cured bacon.
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This recipe uses dried porcini mushrooms that have been rehydrated in warm water. If you can find fresh porcinis, also known as cepes and the great bolete, you should definitely use them! It's an amazing taste.
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Crispy homemade panko chicken nuggets, seasoned with garlic, herbs, and spices. This healthier version uses whole wheat flour and canola oil.
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This gnocchi-like dish is a "naked" ravioli-just the light, pillowy filling, no pasta. Guess where the name came from?
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Get Baked Cheese Polenta with Swiss Chard Recipe from Food Network
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This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
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Meatball subs in soggy, falling-apart buns are just the worst. If you toast the Tailgaters Brat Buns, the heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness.
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This is a great treat! Very different from the usual bread-machine breads! It is perfect served fresh and warm or toasted and then broiled with a little mozzarella cheese. Enjoy!
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It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way
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Grilled chicken marinade, made with red wine vinegar, soy sauce, olive oil, and seasoning, is a simple and flavorful way to enjoy chicken in the summer.
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Get Mini Cuban Burgers (Fritas) Recipe from Food Network