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Top crunchy toasts with crispy salami, eggs scrambled with fontina cheese, and olive tapenade for a breakfast bruschetta.
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Chorizo sausage and green chilies give this grilled meatloaf an added kick.
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This moist vegan cornbread with soy milk, canola oil, and frozen corn kernels is a snap to make in a cast iron skillet and great with soup.
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Chickpea flour replaces all-purpose in this cookie recipe with peanut butter, vanilla, chocolate, and oats.
cooking.nytimes.com
What could be better than warm cheese puffs straight out of the oven How about warm cheese puffs studded with bacon — or in this case, pancetta — and fresh sage They are salty, brawny and rich; crisp on the outside and soft within
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Let your bread machine do the work for these tender and light dinner rolls.
Ingredients: water, butter, egg, wheat flour, sugar, salt, yeast
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Get Oatmeal Soda Bread Recipe from Food Network
cooking.nytimes.com
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens If you must use one green, make it Swiss chard The soup can be prepared through step 1 several hours before serving.
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Tahini, and mustard accent these delicious grilled tofu and tomato pita sandwiches.
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This meatloaf's flavor is enhanced with beef bouillon and a brown sugar glaze with a hint of lemon juice.
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Thinly-pounded chicken breasts are coated with the right spice mix and deep-fried to make the best copycat Chick-fil-A sandwiches you can enjoy at home.