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The flavors of both tomatoes and mushrooms keep blending together in this dish, so it is great the day you make it and even better the following day.
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Pound cake, slice lengthwise into thirds, and layered with pie filling, whipped topping, and nuts. For the topping you can easily substitute cherries, coconut, more pie filling, or whatever suits the occasion.
Ingredients: cake, cherry, nuts
cooking.nytimes.com
McCoy’s old-fashioned strikes a balance between the muddled fruit and minimalist models.
Ingredients: cherry juice, whiskey
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This eggnog and peppermint ice cream punch is very sweet and perfect for Christmas parties.
Ingredients: peppermint, cherry, eggnog
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Lentils replace the meat in this vegetarian recipe for lentils in sloppy joe sauce; serve on English muffins or rolls for a hearty meal.
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This fresh and different salad combines spinach leaves with hearts of palm, creamy avocado pieces, tomatoes, and mushrooms. Served with a sweet and spicy vinaigrette.
cooking.nytimes.com
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise I adapted the recipe from a sandwich served at Defonte’s Sandwich Shop, on Columbia Street in Red Hook, Brooklyn It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once
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Get Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano Recipe from Food Network
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Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture.
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This recipe for grilled vegetarian skewers has halloumi cheese, bell peppers, mushrooms, and eggplant with a tomato-artichoke sauce.
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Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.