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In Chicken Marbella, as this dish is commonly known, chicken marinates in a sauce of prunes, green olives, garlic, olive oil, and seasonings. It is well worth the time it takes to make, as this marvelous Mediterranean fare is a perfect party dish, and keeps and reheats well.
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Cheesy, crispy, sweet, and salty, these pork tenderloin tacos will satisfy everyone at the table.
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Nicely spiced fig spread is layered on toasted French bread with Brie cheese and apples for impressive and tasty crostini perfect for parties.
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Canned tuna doesn't have to mean sandwiches; instead, toss it with ribbons of zucchini, pappardelle, and a lemony cream sauce.
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This recipe is by Kay Rentschler and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These marvelous Christmas cookies combine chocolate with spicy gingerbread. "I was tired of basic gingerbread," says Matt Lewis. "And my connection to chocolate is really deep."
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John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
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Change things up from chicken and try making these roasted Cornish hens stuffed with mushrooms and walnuts for your dinner guests.
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Get Creamy Red Pepper Soup Recipe from Food Network
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Get Radicchio, Pear and Arugula Salad Recipe from Food Network
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Get Adobo Recipe from Food Network
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Get Italian Roast Beef Recipe from Food Network