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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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Skip the grill and make succulent, smoky pulled chicken right in your Instant Pot(R). Serve on buns with barbeque sauce.
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Chopped cauliflower, broccoli, and carrots are tossed with fresh herbs and garlic, golden raisins, toasted pumpkin seeds, olive oil, and cider vinegar.
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Crab cakes don't get any better than these, which is no surprise considering they come from Maryland, where fresh crabs rule!
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This ground-beef version of beef stroganoff calls for onions, tomato paste, mushrooms, and garlic. It can be made on top of the stove or in a slow cooker.
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Sheets of fresh pasta are filled with a savory mousse of pureed smoked salmon, eggs, cream, pepper and chives. Serve over a rich and tangy pool of melted gruyere and cream, sprinkle more gruyere over the top, and finish under the broiler.
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A spinach salad with mangos, that 's what we call really special. And the ground pepper in the vinegar and oil dressing really makes the mango flavor pop.
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Get Herb Salt Crusted Prime Rib Recipe from Food Network
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Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
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Traditional hummus gets a colorful twist with the addition of pumpkin puree. Serve with your favorite vegetables and pita bread!
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This recipe combines fresh summer corn with tomatoes, jalapenos, and cilantro, then tops them off with orange and lime juices for an extra zing of flavor.
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Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only thirty minutes in the oven.