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I had these ingredients in my fridge and just started to chop and toss everything in and it all came together deliciously! I served it with Quinoa Angel Hair...
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Cornish game hen roasted in a honey orange glaze is the perfect dinner for two when served with wild rice.
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This eye-catching Russian layered chicken and mushroom salad, decorated to resemble a sunflower, is perfect for any party or buffet.
cooking.nytimes.com
The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up
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Originally a way to use up leftovers--but it's worth cooking potatoes, beans, and hard-boiled eggs for this fresh-tasting French salad! Tuna, olives, capers, tomatoes, and a bed of baby greens round out this hearty main dish salad.
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This forager’s burger is topped with horseradish mayo and a flavorful sauté of wild mushrooms and sweet onions.
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Get Roasted Beets Recipe from Food Network
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Easy to make meatloaf in individually sized muffins.
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Get Beer Shrimp Boil Recipe from Food Network
cooking.nytimes.com
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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Individual packets filled with chicken, corn, pinto beans, and barbeque sauce let all the flavors mingle deliciously. Clean-up is a breeze too!