Mom’s “It’s Friday, No Meat Day” Meatless Enchilada
Saute garlic in oil and oregano for several minutes. Add Las Palmas Enchilada sauce, tomato sauce, water and salt; bring to boil, add flour, then…
A French classic from The Culinary Institute of America featuring an array of brightly diced vegetables and fresh herbs.
The widely popular Vietnamese dish, Shaking Beef (or Bo Luc Luc) and as such, has many variations on how it’s served. Some restaurants serve it with sauteed onions, lettuce, and rice (white or tomato paste rice) while others may present it more like a steak salad served on a bed of watercress and tomatoes, topped with pickled onions.
Five-Spice Berry Crisp
Five-spice powder cooked into a batch of blackberries lends an exotic note to the fruit.
Moroccan Couscous with Saffron
This dish is tasty and looks gorgeous on a big serving plate as the centerpiece of a meal.
Beef and Blue Cheese Crostini
This quick-and-easy beefy bite is the perfect finger food for your next dinner party.
Pecan Rum Cakes with Figs
Every bite of this rich sweet cake delivers the exotic taste of figs and spices and a satisfying crunch of pecans.
Chicken Enchiladas with Tomatillo Sauce
This tender chicken is wrapped in delicate corn tortillas and baked under a bubbly sauce flavored with cilantro and chiles.
Ciambellone (Tuscan Ring Cake)
A simple cake from the tiny Trattoria Tripolitania in Sarteano, Italy.
Roasted Tomatoes, Beans and Onions
This hearty healthy vegetable casserole needs no meat to make a satisfying meal.
Beef Tagine with Squash and Beets
Rustic and hearty, this warming winter tagine uses ginger and hot chile pepper for a touch of spicy heat.
Cinnamon Lamb Tagine with Apricots
Cinnamon is one of the key ingredients in North African spice blends. Here its sweetness is balanced by the tartness of the dried apricots.