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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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A steak sandwich with egg and chimichurri — that's a combo right in my wheelhouse.
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Celebrate spring with this refreshing green salad topped with fresh berries, blue cheese, walnuts, and a blueberry-balsamic dressing.
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Sloppy Joes are extra saucy, extra spicy with the addition of chunky salsa. They're scrumptious served on soft potato rolls.
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Sliced radishes, red onion, and cucumber make a refreshing salad with a bite.
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Reinvent turkey leftovers with this simple method for making turkey soup. Simmer turkey bones with onion, carrots, celery, and herbs for a tasty broth. Just add chopped leftover turkey meat and the soup is ready!
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This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours Inspired by a “Pork Dinner” family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast Just don’t forget the salsa after all that time.
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Canned tomatoes are pureed then simmered with Cheddar and herbs for an easy, cheesy tomato soup.
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These decadent filled cookies made from a rich sour cream dough are a sweet Persian pastry that go wonderfully with tea or coffee.
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Get Egg-and-Bean Dinner Salad Recipe from Food Network
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Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchinis famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on thei
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Get Grilled Skirt Steak (Churrasco) Recipe from Food Network