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Get Tomasita's Green Chile Recipe from Food Network
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Fish fillets are coated with crushed cereal breading and the fries are sweet potato wedges for this healthier take on classic fish 'n' chips.
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This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage.
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This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
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Annatto seeds add deep color.
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Grilled whole wild salmon, stuffed with a relish made of preserved lemons, parsley, dill, and shallots.
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Save half of this roast and some of the gravy to make beef Stroganoff, beef salad, or beef fajitas with the leftovers.
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Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
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Like a Greek salad on a stick!
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Plenty of zucchini keeps the rich and creamy chicken Alfredo sauce from being too heavy. Whole wheat fettuccini completes this hearty meal.