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An easy pizza recipe made with homemade dough topped with shredded chicken, sweet and tangy barbecue sauce, smoked Gouda, mozzarella, and red onion.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Kidney beans are simmered with tomato sauce and herbs, and served atop rice seasoned with adobo.
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Red bell pepper and mushrooms are added to this version of green bean almondine that makes for a quick and easy vegetarian side dish.
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Get Radish, Apple and Onion Salad Recipe from Food Network
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This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Gorgonzola and tofu scramble with mushrooms and spinach is a quick and easy way to prepare tofu for breakfast, lunch, or dinner.
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Red wine risotto with prosciutto and chanterelle mushrooms is a rich twist on the classic Italian-inspired meal. Serve to someone special!
cooking.nytimes.com
Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
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French onion soup is simmered in the slow cooker, topped with croutons and provolone cheese, and broiled to bubbling perfection.
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Get Red Cabbage Slaw Recipe from Food Network