This traditional Filipino noodle dish is a staple in the Bavingtons' home. Quick and easy to prepare, making it is convenient for two, and it doubles easily when compnay comes for dinner.
This dish is perfect for those looking to combine breakfast and dessert. The caramelized waffle pairs perfectly with the fresh bananas and rich chocolate-peanut butter sauce
Combine two favorite breakfast meats and add some brown sugar for a sweet-salty explosion of flavor. Serve as an appetizer or as a side dish with eggs at a brunch.
For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
“My family and friends find this hard to resist. It's an impressive dish to serve to brunch guests and is easy to prepare.” Josephine Piro - Easton, Pennsylvania
“I like to make this dish with our leftover turkey. It's a nice change from casseroles and so simple. Serve over rice, noodles, biscuits or toast.” Pat Lemke - Brandon, Wisconsin
Move over, pesto: You're not the only sauce worth going green for. Pureed avocado makes this dish positively irresistible. Garnish with extra basil leaves, if desired.
Inspired by the flavors found in Korean barbecue, this dish is a mouth-watering addition to any weeknight repertoire. A fruity Riesling and rice noodles are perfect accompaniments.
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 this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. —Margaret Hanson-Maddox, Montpelier, Indiana
This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.
Four easy layers come together for a fantastic treat that's perfect for cooling down summer nights. Take this to a gathering, and we bet you'll bring home an empty dish! —Janice Vernon, Las Cruces, New Mexico
