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Grilled eggplant is mixed with red onions and sweet tomatoes for a chunky dip or vegetable side dish.
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This easy appetizer base is creamy, delicious, and super versatile. Try it with any of the suggested topping combinations below, or create your own!
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I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get French Potato Salad Recipe from Food Network
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For a new spin on surf 'n turf, try these crab cake-stuffed burgers that make an easy, impressive dinner for two.
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Get Beef Kebabs Recipe from Food Network
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Cooking crab cakes in an air fryer means less mess, less cleanup, and a lighter taste, and even without the oil you'll have amazingly tasty and crisp crab cakes.
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For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness Star anise and bay leaf add depth, but you could leave them out without anyone missing them, or substitute a cinnamon stick and orange zest And if you don’t want to use port, regular red wine spiked with a few tablespoons of honey or brown sugar is a nice substitute
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This is great for a casual barbecue, because the make-ahead chimichurri sauce delivers big-time flavor with no last-minute stress.
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These mini ham and cranberry sandwiches are big on holiday flavors!
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The beer-battered fish in these tacos is fried twice the first can be done up to a day ahead; the second is done quickly right before serving.