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This is an easy to make lentil-rice casserole with Italian sausage. Very tasty and a family favorite.
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A mildly spiced cream cheese and crab mixture. Pour cocktail sauce over the chilled ball, and serve with crackers. Sinfully delicious!
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A great way to use up some of the extra kale you might have in your garden! You can use other similar greens in this recipe - spinach, mustard greens, and arugula will all work. A mixture of greens is also quite good. Serve as a salad, as a side dish, or as a main dish with rice.
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The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The salmon is slow cooked, which produces a rich, smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon. The plank must be soaked overnight before use. Be sure to use wood that has not been treated with any chemicals.
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This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.
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This is not your usual mustard mayo potato salad. These potatoes are slathered in a rich ranch dressing and bacon pieces. My family and friends love this potato salad! It is requested at every cook-out.
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Figs and onions are caramelized and simmered in a balsamic reduction and tossed with spinach and Gorgonzola cheese for a decadent salad.
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These high-protein, low-carb, savory breakfast muffins with quinoa, vegetables, and cheese can be served either hot or cold.
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The tofu in this recipe soaks up the sweetness of the carrots and creates a wonderful, hearty, textured sauce that is a huge success with all ages.
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Lemon juice, onion, and Dijon mustard provide a complexity of flavors in this poppy seed salad dressing you can make at home in minutes.