This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like your food spicy.
This Carbonara Deep-Dish Pasta-Crusted Pan Pizza recipe contains ricotta cheese, pancetta, shredded provolone, extra-virgin olive oil, Parmigiano-Reggiano and more.
This TACO BELL HOME ORIGINALS Cheesy Bean Dip recipe contains taco bell home originals refried beans, green onion, taco bell home originals thick 'n chunky salsa, kraft mexican style finely shredded cheddar jack cheese.
This Garlic and Herb Antipasto Sandwich recipe contains oscar mayer roast beef, kraft kraft provolone cheese, french bread baguette, roasted red pepper, arugula and more.
Biggest Loser Chef Devin Alexander particularly likes the garlic flavor of this chicken, though feel free to use your favorite salt-free seasoning (such as Cajun) if you're not a huge fan of garlic.
