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The vibrant combination of sweet yellow corn with zesty salsa is perfect as-is or with optional add-ins. Try pan roasting the corn for a simple flavor twist that will impress friends and family.
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This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.
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Another way to use the versatile green bean in summer cooking Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa Green beans are such a reliable and versatile summer vegetable
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These baked pinto beans are mixed with bacon and lots of spices, then topped with all the fixings you could want, including cheese, sour cream, avocado, and an...
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Get Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon Recipe from Food Network
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Get Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas Recipe from Food Network
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These clean-eating roasted cauliflower, garbanzo beans, and tomatoes make a perfect quick and easy one-pan vegan dinner for 2 in no time!
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This recipe is by Regina Schrambling and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This chipotle hummus recipe is simple to make and is the perfect spread for chips, crackers, or pita bread. Use as much chipotle as desired for taste.
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The photogenic tart will make you look like a pastry chef, though it's no more difficult than baking a pie A sweet tart crust is layered with almond cream, fig jam (homemade is nice, but store-bought works well, too) and fresh figs The key to success is superb figs