I'm not really a casserole lover, I must admit (do you still love me??). Something about all those ingredients trapped together makes me uncomfortable, especially in light of the fact that
I happen to be a huge fan of curry. And I happen to be an even bigger fan of curry when combined with a coconut sauce. For evidence, look no further than here. So it came as no surprise to
This Pasta with Roasted Broccoli with Garlic and Oil recipe contains pasta, extra virgin olive oil, broccoli florets, Pecorino Romano, cloves garlic and more.
Seared and browned in the skillet and then baked in the over, these fritters are flavorful and filling, without being greasy. Fresh avocado and cilantro compliment the fritters and add some coolness to the dish.
Fish tacos often involve deep-frying and heavy sauces. But here, broiled tilapia is topped with a crunchy radish salad and zingy cilantro-lime sauce -- fresher and tastier!
This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
