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The flavors of unique ingredients such as mango and sun-dried tomatoes come together in this scrumptious salad for some excitement for your tastebuds!! Can also be served as a light entree.
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Vegetarian enchiladas filled with refried beans, black olives, and cheese are topped with a homemade tomato sauce in this meatfree recipe.
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Get Pistachio-Crusted Tilapia with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts Recipe from Food Network
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A smooth, tasty celery seed dressing is whipped up in the blender and poured over the luscious salad fixings - Bermuda onions, chopped spinach, hard boiled eggs, crumbled bacon, mushrooms and a smattering of croutons. Serves six.
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I was amazed this recipe worked! Produces a cake like cookie which is good for the heart and good for the taste buds too!
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This is a prune and raisin filled cookie with chopped walnuts added if desired. The cookies are made into loaves approx. 3 1/2 to 4 inches wide and 8 to 10 inches long. After baking the loaves are cut into slices crosswise approx. 1 inch wide. Cookies are glazed on top and decorated with colored sprinkles. Prepare the fruit filling the night before baking.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 3 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This savory mashed spaghetti casserole with 3 different cheeses, fresh tomato, and rosemary is a rich one-pan vegetarian side or main dish.
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Trying to create an alternative to Heinz and Hunt's, two Brown University undergrads created Sir Kensington's, a small-batch ketchup that balances sweet and tangy (sirkensingtons.com).
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Sun-dried tomatoes, basil and cream of mushroom soup combine to make a luscious, Mediterranean-style sauce for sautéed chicken and egg noodles.  
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Chef Takashi Yagihashi glazes chicken legs in a mustard sauce; on the side are buttery bok choy and a generously dressed salad.