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Blended cauliflower and nutritional yeast make the cheese sauce in this creamy mac and cheese recipe extra hearty for a warm and comforting meal.
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The Indian-flavored main course uses one basic spice rub. Half is rubbed on the lamb chops, and the other half is mixed with yogurt to marinate the chicken.
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This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sauteed celery, onion, parsley and mushrooms are lightly packed with bread stuffing into the crock of a slow cooker in this recipe which saves time and oven space.
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Strips of beef tenderloin are sauteed with mushrooms, onion, garlic, and snap peas, and stewed in broth and port.
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Packed full of bacon, eggs, Cheddar, and hash browns, these breakfast burritos are wrapped in aluminum foil for easy freezing and reheating.
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Smoked turkey and fresh green peas pair wonderfully with fettuccine pasta in a rich, creamy tarragon sauce. Make it for a romantic main dish for two or for an appetizer portion for four.
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Get Inside-Out Burger with Mushrooms Recipe from Food Network
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A deliciously sticky, ginger, and garlic glaze coats oven-baked chicken wings in this recipe perfect for football snacks.
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Fat little Chinese stuffed dumplings, filled with a savory beef and shrimp filling, are browned in a skillet, then steamed until hot and tender.
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Simmer chicken in a spicy, orange juice-based sauce for a quick and simple dinner. Serve alongside noodles and a green salad for a complete meal.
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Lovely large pearls of Israeli couscous are served in a sauce of black olives and sun-dried tomatoes, all topped off with toasted pine nuts and fresh parsley. Nobody will miss the meat, but you can add chicken or prawns to make this vegan dish a carnivorous delight.