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cooking.nytimes.com
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato But it really shines brightly as a supporting player in a feast of poultry, pork or beef
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This is the classic recipe developed from leftovers that were going to spoil if I didn't use them. Checking the fridge, I had lots of zucchini, a lime, and half...
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Get Cucumber, Grape Tomato and Dill Salad Recipe from Food Network
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Thinly sliced deli turkey, bacon, avocado and garden-ripe tomatoes make a perfect summertime sandwich.
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Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
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Green bell peppers are filled with ground beef, cooked rice, tomato sauce, and seasonings, then baked for an hour with additional tomato sauce and Italian-style seasoning.
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Pork slowly stews with green chiles, jalapenos, onions, tomato sauce, and spices in this simple and authentic dish that has been handed down through the generations.
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Vermicelli is tossed with a fresh roma tomato sauce, Cajun seasoning, mozzarella and Parmesan.
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This is my husband's recipe, and it's only one of two curry dishes I will eat. Even my four year olds love it! Curried beef combined with mixed fruit and veggies - all in one skillet!
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Fruity, fiery habanero peppers give a definite kick to a savory vodka bloody mary.
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Glazing the burgers with chili sauce keeps them moist and adds extra flavor.