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This recipe combines beef tips with smoked paprika, chipotle, red wine vinegar, and parsley for a unique Argentinean chimichurri main dish.
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rigatoni With Braised Giblet Sauce Recipe from Food Network
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The bitterness of radicchio is mellowed by the creamy arborio and smoky cheese in this satisfying dish.
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Crawfish tails are tossed with egg noodles and a spicy, Cajun Cheddar cheese sauce in this New Orleans-style pasta.
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This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi's take on a dish made by Elran Shrefler at Azura Restaurant.
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This gnocchi-like dish is a "naked" ravioli-just the light, pillowy filling, no pasta. Guess where the name came from?
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These pan-fried zucchini fritters are flavored with fresh herbs, onions, garlic, and Parmesan cheese.
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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Get Linguine With Sausage and Mushrooms Recipe from Food Network
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Get Country Bread Stuffing Recipe from Food Network