The ultimate nachos made with Tater Tots in place of corn chips, topped with gooey cheese sauce, charred tomato salsa, crisp chorizo, and fresh vegetables.
Depending on what you like and what's available, this recipe works well with both red (which has traditional curry ingredients plus chile powder and can be spicier) or classic Indian yellow curry powder.
Pasta with broccoli rabe and sausage is an Italian classic. Our version gets all the flavor and texture of the real deal, all in a single skillet and under half an hour.
Use leftover cooked pearl barley with lentils, veggies, and seasonings for a hearty main-dish burger sans the bun. Fruit salsa adds bright flavors. Serve with lime wedges for added zest.
This recipe features chicken with prosciutto rolled around a filling of spinach, roasted peppers, and sun-dried tomatoes and topped with a fresh tomato-basil sauce — all made quickly in the pot.
The spicy meat for this tostada recipe is prepared in the slow cooker. Layer the beef with your favorite fixings on warm tortilla shells to finish off this main dish.
While not nearly as sweet as bananas, plantains do have a sweet flavor. In this soup we keep that sweetness at bay by using firm plantains with green skins rather than riper brown-skinned ones--the sugars will have not yet developed, so the fruit will add starchy body to the soup without too much sweetness.
Your cookbook inventory is not complete without a volume or two from best-selling cookbook author and food writer Nancy Harmon Jenkins. For the olive oil...
