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The mushrooms and zucchini that top this tantalizing pizza can be grilled instead of sautéed, if you prefer. Whichever method you choose, make sure the vegetable mixture is quite dry before you spread it on the pie, or the crust will be soggy.
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A really peppy two-hour marinade, which includes grated fresh ginger, orange marmalade, dry mustard, and beer flavors and tenderizes this roast. It serves 10 to 12, so have a party.
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Get Arugula Endive Salad with White Wine Vinaigrette Recipe from Food Network
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An authentic Persian dish featuring grilled boneless lamb in a marinade of garlic, lime, and saffron. Serve hot with plain rice (polow or chelow) or on Middle Eastern bread.
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Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.
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Mashed potatoes with Cheddar and cream cheese, sour cream, and bacon make a rich, delicious side dish.
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Ramen noodles, lots of shredded cabbage and chunks of chicken stirred into a sweetened vinegar and oil dressing. Chill and serve to six.
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This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram.
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These candied yams use lemon instead of orange juice as a sweetener. Topped with chopped pistachios, they make a beautiful presentation.
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This chicken is simple to make, and the dish is even more flavorful if the chicken marinates overnight. Try serving this with a spicy fried rice.
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If you love the Zuppa Toscana at your local Olive Garden®, you'll love this recipe for rich soup packed with Italian sausage, potatoes, and kale.
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A new kind of steak burrito.