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Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
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This ratatouille with chickpeas and fennel is among the best I’ve ever made It’s a recipe for what you might call A Vegan Day Being a vegan is not my point, and anyway, it’s as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan
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Get Nantucket Bay Scallops in Tequila, Citrus, and Chile Dressing Recipe from Food Network
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Perfect for potlucks and picnics, this chilled macaroni salad with petite peas has a tasty mayo and sour cream dressing and extra crunch from diced celery and red peppers.
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Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice.
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Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick and easy broccoli bacon salad will convert all the broccoli-haters into broccoli-lovers after taking just one bite.
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Get Everything-Spiced Pigs-in-a-Blanket with Cherry Pepper Relish and Horseradish Honey Mustard Recipe from Food Network
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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I have kept a box of white wine in my refrigerator and red in the pantry almost since these easily dispensed wines first became available Need a half-cup, a cup or more for a recipe It’s at hand, ready to go into the pot, and there’s also some always ready to go into the cook.About the only time I serve the wines is on an informal occasion, for example if someone wants a glass of white when everybody else is drinking red