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This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
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Sweet corn kernels take two different forms in these crispy cakes.
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The real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices.
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A spicy sauce of tomatillos and plenty of cilantro makes this simple chicken dish an extra special. Leave the jalapeno seeds and ribs intact if you want a little more heat.
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Chicken breasts are browned in butter, then baked with mushrooms, onion, white wine, and Gruyere cheese.
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This spectacular salad features red leaf lettuce tossed with sugared almonds, mandarin orange segments and red onions, and topped with a sweet and tangy vinaigrette.
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A tasty turkey meatloaf boldly seasoned with rosemary and Dijon mustard is the perfect meal for those trying to cut back on red meat.
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bibb lettuce leaves are filled with fresh-made guacamole and a mixture of smoked tofu, pine nuts, and onion in this fun dinner idea.
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Thin, thin cucumbers are doused with sugar, water, vinegar, celery seed and onion, and chilled for an hour or so. Great as a salad or as open face sandwiches on pumpernickel bread.
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This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.