Not that making pizza dough is such a big deal now that we have Jim Lahey and no-knead and Smitten Kitchen’s detailed schedule for getting homemade pizza on the table at night, but I do want to point out that there are all kinds of other vessels to carry your tomato sauce, cheese, and toppings...
Rich, creamy sauce, abundant spinach, cheese so copious it threatens to run off of the edges of the bread, pool, and bubble to brown in places -and does, in some cases- as it melts, and long strips of salty prosciutto. Now that's a French bread pizza.
A pipérade is a Basque dish made with tomatoes, peppers, Bayonne ham, and piment d'espelette. It's often served over scrambled eggs, though some recipe variations call for poaching the eggs right in the sauce, or serving the sauce over poached chicken or polenta.
Broccoli proves that it's no boring ol' veggie in this smart dish. Give it a little sweet-tangy dressing-and a sprinkling of bacon-and next thing you know, it's gone.
A recipe for Mexican Meat Loaf made in the crock pot containing egg, taco sauce, corn chips, Mexican cheese, taco seasoning mix, salt, ground beef, taco
Authentic French Coq Au Vin, a delicious braise of chicken with wine, mushrooms, bacon and onions. This dish is a beloved classic, and for good reason.
Cheesy with shredded Monterey Jack and hearty with chicken, bacon and rigatoni, this family-pleasing pasta bake is ready for the oven in just 20 minutes.
