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Get Blue Corn Chip Nachos with Pepper Jack Cheese Recipe from Food Network
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This side dish has a great porky flavor from the pancetta, which gets simmered in water before frying to make it extra crisp.
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"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven.
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Get Yellow and Red Pepper Piperade with Marcona Almonds Recipe from Food Network
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Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.
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Marinated short ribs are grilled until crispy on the outside and tender on the inside. These full-flavored ribs are a sure-fire hit.
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Cantaloupe salsa made with tomatoes, jalapeno peppers, and cilantro is a sweet and savory version of traditional salsa.
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Brussels sprouts with a bold dressing are downright delicious.
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A creamy turkey casserole using cream of mushroom soup is a great way to use leftover turkey for weeknight dinner.
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Alexandra Guarnaschelli's serving suggestion: "Mix a spoonful into salad dressing or into the liquid from steamed mussels or clamsanywhere you want to have the freshness or herbs combined with a little heat."