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A classic beef taco soup recipe.
cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
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Canned tuna simmered with garlic, onion and bell pepper in sour cream spiced with curry powder.
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An ice cream smoothie flavored with your favorite sports drink.
Ingredients: ice, grape, vanilla ice cream
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Charoset made of chopped apples, spiced with cinnamon and sweetened with honey and grape juice, is a beloved tradition for Passover.
Ingredients: honey, cinnamon, apples, grape, walnuts
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This is one of those few and far between drinks made of all alcohol, nothing more, nothing less. Vodka, gin, and Mad Dog, that says it all.
Ingredients: ice, concord grape, vodka, gin
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These cornmeal-dipped green tomatoes get fried in bacon grease in the true Southern fashion.
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Green beans are sauteed in bacon grease and tossed with garlic and red pepper flakes for a side dish with some zing.
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Pearl onions are caramelized, then quickly sauteed with green beans. The combination of flavors is what makes this dish a hit!
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Risotto flavored with fava beans, onion, broth and white wine. Can be made with either chicken broth or vegetable broth.
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Green bean casserole unlike any other!