This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
Peppers, onions, cabbage, tomatoes, and chicken stock are simmered with quinoa in this delicious, traditional Peruvian soup. There are a lot of ingredients, but it is worth the work!
With a hint of creamy Alfredo sauce and chopped Italian parsley, this potato dish transforms from the traditional to eccellente! Created by Chef Michael Chiarello.
'My husband, Bob, and I operate a bed-and-breakfast, omelets are our 'friends',' confirms Massachusetts field editor Charlotte Baillargeon of Hinsdale. 'Omelets are sort of the 'stew' of eggs - you can add almost any leftover vegetable or meat into the filling. This is one of our favorite combinations.'
This traditional Mexican breakfast requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.
Mexican seasonings and refried beans are added to this lasagna. You don't even have to pre-cook the noodles, so it is faster to prepare than traditional lasagna.
In this recipe, flour tortillas stand in for the traditional biscuit dough. To quickly thaw frozen mixed vegetables, place them in a colander and rinse with warm water for about a minute.
Enjoy the traditional flavor of a bacon quiche without the effort by preparing this quick version from Helen Hoppes of Wabash, Indiana. Using baking mix means there's no need to fuss over a pastry crust.
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
