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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!
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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 On-the-Grill Grilled Cheese Recipe from Food Network
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We're obsessed with this easy slow cooker breakfast recipe. Layer the ingredients overnight and wake to savory, breakfast perfection.
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Get Sesame Noodles with Veggies Recipe from Food Network
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Add any variety of vegetables to this simple shrimp pasta salad for a nutritious summer picnic meal that's easy to make ahead of time.
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Get Texas Chili Recipe from Food Network
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One of the most popular "Special Order" dishes from my former Korean Restaurant. These spicy wings are great as an appetizer, "finger food" on game days, or as...
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Chicken breasts and Great Northern beans are simmered with green chiles and served with sour cream for a creamy white chili perfect for a cold night.