If you’re a Ro*tel lover, then this is your dish. (In case you aren’t familiar, it’s a blend of diced tomatoes with green chiles, often used to make a mean chili con queso.) We love how Tanya adds spinach to her version of this popular Southern dip, so it makes us feel healthy and good even though it’s still a “comfort” food. We’re typically starving upon arrival, and a great spicy spinach dip with a bowl of tortilla chips is a good way to take the edge off. Throw your luggage down and dig in!
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.