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Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.
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Stuff bell peppers with a mixture of rice, beef, mushrooms, onions, garlic, and tomatoes.
cooking.nytimes.com
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.
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Chili's breaking up with cornbread and we aren't mad about it.
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David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
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Using a pressure cooker saves a lot of time in this recipe for corned beef brisket seasoned with garlic and onion powder and cooked in beer.
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Get Rigatoni and Meatballs Recipe from Food Network
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The versatile layered Peruvian potato dish, causa, is made with potatoes, chiles, avocados, tuna, boiled eggs, and onion for an amazing combination of flavors.
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A pre-baked pizza crust is topped with cream cheese, canned tuna, red onion, and mozzarella cheese, then baked until bubbly and golden brown.
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Layers of cream of mushroom soup, potatoes, onion, and cheese makes a rich and hearty scalloped potatoes au gratin everyone is sure to love.