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Chicken breasts broiled with regular and green hot pepper sauce, sprinkled with paprika and served on your favorite sandwich bread with lettuce and tomato.
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Green peas cooked with tuna, tomato sauce, and onions come together for a weeknight or lunchtime salad.
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This psychedelic Mediterranean-inspired salad from chef Nick Korbee of Egg Shop in NYC, marries bright, fresh ingredients with sweet, earthy roasted beets and...
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Get Spanish Omelet with Romesco Sauce Recipe from Food Network
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Homemade refried black beans with plenty of green chiles and seasoning are easy to make and taste much better than the canned version.
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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
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Sausage, lasagna noodles, and spinach are simmered with tomatoes and ricotta cheese in this quick and easy skillet lasagna.
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Crackers, deli turkey, and cheese are packed and ready to be assembled during lunch.
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This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious salad boasts a colorful lettuce mixture topped with cranberries, sunflower seeds, plum tomatoes and avocado, all liberally coated with raspberry walnut vinaigrette.
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Get Skirt Steak with Cipollini Onions Recipe from Food Network