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With its tomato, red bell pepper, black olives, thyme, and tuna, this salad sings of sunny southern France. Boiling the rice rather than steaming it cuts down the cooking time considerably.
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This savory recipe is a complete meal in itself. Don't forget the beer as it's what makes this recipe unique.
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It's time to meet the food mashup you never even knew you needed.
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Mexican Pizzas are delicious corn tortillas topped with beans, beef and all the delicious taco toppings you can imagine! They can be cut into wedges and served as an appetizer or left whole and served as a main dish.
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Tomato soup made with fire-roasted tomatoes and fresh basil is a perfect accompaniment to grilled cheese.
cooking.nytimes.com
This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious calzone stuffed with Italian sausage might look fancy but is easier to make than you think - think of it as an upgrade of a classic ‘hot pocket...
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A drizzle of balsamic vinaigrette brightens the rich flavors of this slow-cooker lentil soup with fresh thyme.
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Get Paella with Prosciutto-Chicken Patty Recipe from Food Network
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Seasoned ground beef, pinto and kidney beans, lettuce, tomatoes, Cheddar cheese, and avocado round out this hearty main dish salad. It's topped with crushed corn chips and Catalina dressing.
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Store-bought pie crust makes this versatile quiche a snap to put together. Ham, bacon, or shrimp would work well in place of the chicken.