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Cornish game hens are coated in an olive oil-based spice mixture, creating a flavorful main coarse for a weeknight or special occasion.
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Use canned wild red salmon to make Chef John's budget-friendly recipe for homemade salmon cakes.
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Meaty portobello mushrooms are a hearty addition to chili.
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My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes.
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Plump, juicy tomatoes are stuffed with cous cous, sun dried tomatoes, cheese, basil and mint. Then they 're baked. Need we say more? Makes four wonderful and quick stuffed tomatoes.
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A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This crowd-pleasing, easy casserole is made with chicken, almonds, pimento peppers, celery, and Cheddar cheese and can be served hot or cold.
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Meatloaf baked in muffin cups and topped with mashed potatoes, also known as meatloaf cupcakes with mashed potato icing, are kid-approved.
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An easy slow cooker recipe for honey-ginger pork with kale. Serve over noodles.
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Avocado halves are filled with a delicious mixture of shrimp, crab, and cucumber. A wonderful beginning to a light lunch, or a great appetizer for an elegant dinner!
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Hot peppers and mezcal, a smokier version of tequila, make this spicy margarita the perfect summer cocktail.