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Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. Then spoon this tasty vegetable stew over steaming Parmesan polenta to make a satisfying meal.
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This recipe is by Matt Lee And Ted Lee and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This ultra-gooey sandwich won first place at the Wisconsin Grilled Cheese Championship.
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This seared steak recipe uses only salt and pepper for seasoning and a simple stovetop method to make a perfectly cooked and delicious steak.
Ingredients: salt, black pepper, olive oil
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These gourmet burgers topped with cheese, bacon, mushrooms and onions sauteed in red wine are sure to be a hit at your next cookout.
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Get Homemade Sour Cream and Onion Chips Recipe from Food Network
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The secret to this recipe is the grated eggs, which adds creaminess to this simple salad, finished off with sweet onion vinaigrette. It is sure to become your salad go-to!
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The icing on the proverbial cake, this banana cake boasts both a crunchy oat topping and luscious cream-cheese frosting.
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This Central Asian recipe uses medium grain rice, like Kokuho Rose extra fancy sushi rice, and sesame oil instead of long grain rice and vegetable oil, as the dish would be made in Iran You can find Uzbeki cumin seeds and barberries online or in Persian or Russian stores.
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Lemon syrup poured over this blueberry zucchini cake makes it so moist you won't even notice it's made with fat-free yogurt and no eggs.
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That's what I'm taco-ing about.
cooking.nytimes.com
This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.