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Cast-iron skillets effortlessly transition from stovetop to oven, and with wholesome fall produce like sweet potatoes, kale, broccoli and carrots, these dishes are ideal for the season.
View Recipe. These roasted garlic-butter cauliflower steaks are a game-changer, turning a simple vegetable into a mouthwatering main dish. Thick slices of cauliflower are roasted to golden ...
candace davison. As the oven preheats to 425 degrees F, you’ll want to remove the cauliflower stem and leaves and slice the steak into ¾-inch-thick “steaks.”
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
2. Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer.
Don't settle for the stuff in a can—you can do so much better. The recipe is ideally made with fresh tomatoes, but you can use the canned kind in the fall without missing a beat. Get the recipe. 99.
Whether charred on the grill or cooked to caramelized perfection in a cast-iron pan, these veggie burgers will make even meat lovers decide to go meatless for a meal. Get the Veggie Burgers recipe .
Cauliflower steaks are so versatile, you can make them your own based on your family's preferences. Try using a BBQ rub or blackening seasoning, or serve the "steaks" with fresh corn salsa. Get ...