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A slow-cooked zippy tomato sauce thickened with tapioca and flavored with mustard and horseradish makes a nice, tangy sauce for your favorite meatballs. Just mix it all together and let the cooker do its thing.
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This recipe is by Regina Schrambling and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins, and Marash red pepper flakes.
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Vegetarian hot dogs are baked with celery, onion, Cheddar and corn bread mix seasoned with sage and black pepper.
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This guacamole has been a hit at our house for years. Great for the Superbowl or any occasion. Sour cream and cream cheese make the guac extra creamy. Spice it up with crushed red pepper.
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Tilapia fillets are pan-fried in a jalapeno-infused oil and served with a quick cabbage slaw. For a milder flavor, remove the seeds from jalapeno peppers before adding to the slaw.
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The lovely Italian salad of sliced tomato, mozzarella cheese, and fresh basil leaves gets a drizzle of sweet, tangy balsamic vinegar reduction for a gourmet summer treat.
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This leg of lamb is succulent and aromatic, a favorite of my family at Christmas time.
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Chef John's recipe for crispy, oven-baked honey sriracha chicken wings is the perfect addition to your Big Game party!
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Nothing says summer like juicy watermelon tossed with feta, onions, pine nuts, and fresh herbs.
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Get Parmesan Smashed Potatoes Recipe from Food Network
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Get The Locomotive Recipe from Food Network