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Inspired by an Italian Caprese salad, this tomato salsa is full of calcium-rich cheese. It's so chunky it could be eaten on its own with a fork, but it's also wonderful with shredded chicken.
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This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Paneer floats in a perfectly seasoned, creamy sauce in this traditional Indian recipe for paneer tikka masala.
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With tasty grilled shrimp and spicy mayonnaise, you won't want to have a BLT any other way!
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Fresh hot chile pepper gives a little heat to this pasta salad packed with sweet onion, bell pepper, tomatoes, and cucumber.
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Flounder is baked in a Parmesan tomato sauce made with Italian herbs and seasonings, olives, and white wine.
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Stuff bell peppers with a mixture of cooked ground beef and rice in tomato sauce for an American classic.
cooking.nytimes.com
This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.
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Linguine with sweet onions, bacon, sauteed shrimp, and langostino lobster is the perfect dish for dinner parties!
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Get B.E.L.T (Bacon, Egg, Lettuce and Tomato) Recipe from Food Network
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Get Bacon and Egg Salad Recipe from Food Network