This is a spanish dish of potatoes with a spicy tomato sauce. It was always one of my favorite tapas at Spanish restaurants! You can either eat it as an appetizer and serve it with cocktail sticks to spear or as a side. Make sure to leave time to prepare the sauce ahead.
This originally came as a topping for a cake recipe that I also posted Recipe #468874. But ever since making that cake for the first time, I've been obsessed with this whipped cream and use it on anything and everything - pies, shortcakes, puddings, pancakes - you name it.
This is a very versatile recipe from Perry's Plate. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken if your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. If you don't like spicy, make sure to use mild salsa since there is a lot of it.
I've recently become addicted to Korean BBQ and this is my favorite side dish! The noodles called for are made with sweet potato (although don't really taste like it) and are very healthy yet delicious! This can be made with or without meat. It's delicious both ways! A video can be found here: http://www.maangchi.com/recipe/japchae
From Didi Emmons' Vegetarian Planet. This pie features a custardy homemade filling that is surprisingly easy to make. Definitely worth the effort over store bought pudding. The chocolate adds a special kick. Plan ahead, this needs to cool for a few hours!
From an adorable bed and breakfast in playa del rey, california. I tasted this for breakfast and just had to have the recipe! A really special pound cake. This would be perfect for strawberry shortcake too.
This pudding is one of the best I've ever had. It is extremely rich and decadent. On top of that, it's pretty low in fat (much healthier than what you'd buy at the store) and pretty simple to make. It comes from Didi Emmons who says: "The consistency is creamy and smooth, like that of Jell-O chocolate pudding I loved as a child, but the flavor is far superior."
An authentic Chinese dish, that happens to be one of my very favorites. I searched a long time for one that tasted restaurant quality and was easy to make! You can subsitute long beans cut into 3 inch segments for the green beans to make it even more authentic.