During
his Thanksgiving demonstration at the
Food Network NYC Wine and Food Festival,
Bobby Flay made a scrumptious-sounding stuffing. I've been looking for an exciting new recipe to include on my
Thanksgiving day menu, so I decided to give his recipe for wild rice and goat cheese stuffing a try. The rich stuffing is packed with delicious flavors: fragrant chorizo, milky cheese, and fresh herbs that combine to create a dish full of contrasts.
Like the grilled cheese, a quesadilla is the ultimate quick-cooking meal. Toss in leftovers and whatever cheese you have on hand and the results are miraculously and consistently scrumptious. In this vegetarian version, the Tex-Mex staple goes gourmet.
Just because it's cooler doesn't mean you have to stop having hearty salads for dinner. Fall's fabulous flavors, like pears, dark greens, and nuts, are excellent ingredients in dinner salads.
In this recipe, the cinnamon-spiced pears are roasted in a bath of orange juice.
Today is world egg day, and to celebrate we should have eggs for dinner. For some crazy reason, the majority of Americans associate eggs with breakfast, but the incredible, edible egg can make a delicious dinner dish.
For example, the fashionable Italian frittata is a scrumptious meal.
I have a weakness for crostini. I simply can't get enough of the thin, crisp toasts with savory toppings. Since I jump at the chance to try a new variation, I recently made this easy, vegetarian crostini recipe.
Although
my birthday starts at 9 p.m. on a Saturday, I want to offer my friends snacks to nibble on throughout the night. Since the kitchen at
15 Romolo is still under construction, I'll make an assortment of easy appetizers that are best served at room temperature.
During the Summer, I try to consume as many dinner salads as possible. This grilled salmon salad, from the wonderful minds of
MyRecipes.com, is healthy yet filling. The salmon is marinated in a fragrant spice rub before being quickly cooked on the grill.
On a recent trip to my local farmers market, I discovered a bunch of beautiful baskets overflowing with
figs. Figs have a quick season, so I knew I had to make something pronto! Rather than bake or poach the fruit as I usually do, I wanted to try something new.
Though I love making
sandwiches from scratch, some of the best sammies are the ones
thrown together using
the previous night's leftovers, don't you agree? In fact, when I sat down to eat this
delicious stuffed pork the other night, I was already thinking about the sandwich I'd make with the leftovers.
So, if you decide to whip up Tuesday's
Fast & Easy Dinner, I highly recommend saving at least one pork chop for the next day.
Stuffed pork chops. When I see those three little words, I get weak in the knees. And when the stuffing involves sundried tomatoes and goat cheese, I am pretty much powerless to resist the stuffed pork chop's charms.
