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Line a pie pan with spaghetti, margarine, eggs and Parmesan, top with creamy cottage cheese, then pour on a savory beef and tomato sauce flavored with onions, garlic and green pepper. Mozzarella baked on top makes a scrumptious crust.
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This take on poached pears infuses them with Blue Moon, with coriander and orange zest to help draw out its spicy citrusy flavors, and a malty-sweet Blue Moon...
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This hearty and delicious stew is also paleo diet-friendly.
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The creamy Middle Eastern eggplant dip called baba ghanouj is traditionally served with warm pita and an assortment of salads. Here, we top the pita with the dip and a mixture of romaine, tomato, and cucumber for an extraordinarily tasty meal.
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Spice up your dinner with crisp sesame salmon served with a thick, cool, and creamy avocado lime sauce!
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Warm up with this hearty slow cooker soup loaded with beans, ham, and vegetables. Serve with a nice crusty bread.
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Get Meatballs a la Pizzaiola Recipe from Food Network
cooking.nytimes.com
This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions The only caveat: Buy a brisket that’s not too lean You want it well-marbled with fat or the result will be dry, not juicy.
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Fresh tomatoes, baked under a savory cornbread and cheese topping with spinach, is an old family recipe that earned a smiley face on the recipe card. Bright red tomatoes with the green spinach and golden cornbread make the dish a colorful addition to your table.
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Make your own salsa and process in jars for a year-round taste of garden-fresh vegetables.
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This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Bake all in one dish, then reheat squares during the week.
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Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.