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Eggplant, zucchini, and peppers are just the ticket for a summertime meal.
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Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.
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Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
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This is a labor of love, lots of stirring and timing to get all the ingredients added and the risotto creamy and wonderful. But, it's well worth it. When it's ready, a sprinkling of Parmesan cheese and slivers of basil finish it perfectly.
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Get Easy Cheesy Beefy Ravioli Recipe from Food Network
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You'll be saying, 'move over boxed potatoes' once you try these cheesy au gratin potatoes cooked to perfection in your Instant Pot(R) multi-functional pressure cooker, perfect for Easter.
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A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this Italian sausage and mozzarella cheese-stuffed eggplant to be one of our favorite dinners.
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Sour Cream, mayonnaise and buttermilk set the stage for this amazing dressing. It 's creamy and full of zip - vinegar, mustard, garlic, and Worcestershire take care of that.
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A chunky, creamy guacamole with just the right amount of zip! Grilled avocados add a smoky, caramelized taste.
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Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar, and ginger.
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Packed full of bacon, eggs, Cheddar, and hash browns, these breakfast burritos are wrapped in aluminum foil for easy freezing and reheating.
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Get Ranch-Chipotle Chicken Wings Recipe from Food Network