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Sour cream and Cheddar set a smooth tone for these basic enchiladas baked with tomatoes.
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I can remember eating these as a kid with Mom and Dad forty years ago. They are high up on the list of my favorite summertime comfort foods.
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Fresh tomatoes and basil are quickly simmered with garlic to make a tasty pasta sauce.
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These simple meatballs in a garlicky fresh tomato sauce are best served with a crusty French baguette.
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Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes.
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Great slaw for a steak, tacos, or just for a side dish with a special Latin flavor!
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This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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These enchiladas are filled with chicken first simmered in tomatoes, chile peppers, and creamy soup to seal in the flavors.