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Roasted potatoes, mushrooms, and sweet onion are tossed with a sweet balsamic vinaigrette and smoky bacon in this German-inspired potato salad.
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Shrimp is marinated in lime juice, then mixed with tomato, cilantro, avocado, onion and a special sauce.
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Leftover grilled chicken breasts are ideal for making this chicken salad in a yogurt based dressing with apples, celery, red onion, and grapes.
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Creamy ground beef casserole is perfect for weeknight dinner and tastes just like grandma's recipe.
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Potatoes, onions, and celery cooked in chicken broth are combined with half-and-half, crisp bacon, and condensed cream of mushroom soup in this chowder with cheddar cheese.
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Homemade pastry folded around seasoned chicken and cream cheese makes these little pastries a big hit at any gathering. Even better, they can be made ahead and frozen, since they reheat perfectly. Completely worth the work.
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This quick, easy quiche is made with fresh zucchini, and is mixed entirely in a food processor.
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Ever been to a party where the golden, bubbly spinach-artichoke dip wasnt the first to go? Didnt think so. Expect the same when serving this dish, which takes the idea even further by mixing in short pasta.
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This quick salad is made with raw broccoli, romaine lettuce, grape tomatoes and a few other ingredients that marinate in a simple olive oil and lime dressing.
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This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This easy casserole is like a crustless quiche. It's filled with ham, onion, red bell pepper, and asparagus, flavored with tarragon, Cheddar, and Parmesan cheese.